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
For more recipes related to Mashli Gashi checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Thai Red Prawn Curry Fish in Dill and Tomato Sauce Prawn Massaman Curry-SK Khazana Karwari Prawn Curry
Mashli Gashi Recipe Card
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.
Nutrition Info
Calories : 1744 Kcal
Carbohydrates : 48.8 gm
Protein : 133.9 gm
Fat : 112.5 gm
Other : 0
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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.
