How to make Mashli Gashi -

Cooked in the Manglorean style this pomfret preparation is simply delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Coconut Milk (नारियल का दूध)

Cuisine : Karnataka

Course : Main Course Seafood

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For more recipes related to Mashli Gashi checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Patrani Machchi, Pukshan Odai Marina Erra Kutta, Prawn Balchao, Meen Nirappiyathu.

Mashli Gashi

Mashli Gashi Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mashli Gashi Recipe

  • Pomfret 750 grams

  • Coconut Milk to taste

  • Coconut oil 4 tablespoons

  • Onion chopped 1 medium

  • Garlic chopped 5 cloves

  • Coriander powder 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Coconut milk 1/2 cup

  • Tamarind pulp 1 tablespoon

Method

Step 1

Clean and wash the fish thoroughly. Halve the fish lengthwise and sprinkle half the salt on pieces. Set aside for twenty minutes. Heat oil on medium heat in a wide shallow pan which is wide enough to hold the fish pieces in a single layer.

Step 2

Add onions and sauté until they are golden, stirring frequently. Add garlic and sauté for half a minute. Add coriander powder, sauté for one minute, stirring constantly. Stir in the red chilli powder and turmeric powder. Add the coconut milk and one cup hot water and mix well.

Step 3

Add tamarind pulp and remaining salt and simmer gently for two to three minutes Arrange the fish in the pan in a single layer and cover, simmer for five minutes. Turn the fish over once, cover again and simmer for a further five minutes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.