Nungel Meen Ghassi - Dry Fish Curry


According to mom, this is what she would call 'Comfort Food'....if its raining and cold outside....I know what exactly my mom would say.....'This is the right time to have nungel meen ghassi  or chutney with piping hot ganji'....I have to confess that dry fish was not my favorite(I used to hate it)....but I also believe that with age,taste buds mature....mine did.....but my sister's did not....she refuses to even sit next to this dish... The easiest way to flush my sister outside the house.... just make nungel meen(dry fish) ghassi or chutney.

This is definitely one of those dishes that falls into the 'Acquired taste' category.......you can either hate it or just love it .

Ingredients
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  • 350 grams Dry fish (I have used thate/shark)
  • 1 cup Coconut
  • 7 to 8 roasted Red chilllies 
  • 2 tsp roasted Coriander seeds
  • 1/4tsp roasted Cumin seeds
  • 15 roasted Peppercorns
  • 1/4 tsp roasted Fenugreek seeds (methi)
  • 5 cloves of Garlic (with peel)
  • 1/2 tsp Turmeric powder
  • lemon size Tamarind
  • 1 medium Onion- chopped
  • 1 small Tomato - chopped(optional)
  • 2 tbsp oil
  • salt to taste
Method
  1. Soak the dry fish in hot water for 30 minutes to remove excess salt. Remove and cut to desired size.
  2. Grind coconut,red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, garlic. tamarind and turmeric powder to a fine paste using water.
  3. Place a pan on medium heat,add oil when hot add chopped onion and fry till it turns dark brown. now add tomato which is optional and fry for 2 minutes. Add the ground paste and fry for few minutes till the raw smell disappears and oil leaves the sides of the masala. Now add the fish and enough water to get desired consistency (I used 1 cup). Add salt and bring the curry to a boil. take off the flame.
  4. Serve with rice ,preferably with brown rice (roasematta)


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