Gassi is a delicious dish from Mangalore, southwestern India. This recipe is inspired by the Mangalorean Chicken Gassi that we previously served in our restaurants, but it has been simplified for home cooks, so you won’t need too many special ingredients or fancy gear. All you need is a blender, pot, pan, and a wooden spoon.
This warming recipe is perfect for using up leftovers, whether that is chicken from a roast, or other meat or veg of your choice. It features coconut, black pepper, and red chilli. This is a comforting bowl, perfect for any time of year. Serve with rice, paratha, a red onion salad, or leftover veggies of your choosing.
Ingredients
Gassi Spice Mix
- 15g dried red chilli
- 30g coriander seeds
- 15g cumin seeds
- 5g fenugreek seeds
- 5g black peppercorns
Gassi Paste
- Gassi spice mix
- 5g ground turmeric
- 3 garlic cloves
- 2 medium red onions (diced)
- 150ml coconut milk
- Water (if needed)
Gassi Curry
- 50ml Coconut Oil (can be substituted for a flavourless oil like vegetable or sunflower oil)
- 1 Red Onion (diced)
- 2 Cloves Garlic (crushed, or finely sliced)
- 5g Turmeric
- 5g Chilli Powder
- Gassi Paste
- 100g of cooked chicken per person (or your protein/veg of choice)
- 350ml Coconut Milk
- 5g Curry Leaves (optional)
The Method
Gassi Spice Mix
- Heat a dash of oil and gently roast the dried chillies
- Remove chillies, then toast remaining spices until aromatic
- Blend into a fine powder
Gassi Paste
- Blend all ingredients until smooth, adding water to form a thick paste if needed
Gassi Curry
- Heat coconut oil; cook diced onion until translucent
- Add garlic, turmeric, and chilli powder; cook for a few minutes
- Stir in Gassi Paste; cook on low for 30 minutes, stirring occasionally
- Add coconut milk; stir until smooth
- If using, fry curry leaves in oil and add
- Add your cooked protein or vegetables, stirring until warm through and combined.
