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Ade Meen Gasi is a traditional Mangalorean (specifically from the Tulu-speaking Bunt community) fish curry that's rich, spicy, and deeply flavorful. The curry is coconut-based and has a distinct coastal taste thanks to the use of spices and raw mango. Cuisine: Mangalorean (Coastal Karnataka) Key Ingredients: Fresh fish (usually sardines, mackerel, or small silver fish), coconut, red chilies, coriander seeds, tamarind, curry leaves Flavor Profile: Spicy, tangy, and aromatic with a rich, roasted coconut gravy Texture: Thick, creamy curry with tender fish pieces Best Served With: Steamed rice or neer dosa 🍛 Ade Meen Gasi – Traditional Recipe 🧂 Ingredients: For the Masala Paste: Grated coconut – 1 cup Dry red chilies (Byadgi or Kashmiri for color) – 6-8 (adjust to taste) Coriander seeds – 2 tsp Cumin seeds – 1 tsp Turmeric powder – 1/2 tsp Garlic – 4 cloves Onion – 1 small (optional, traditional versions sometimes skip this) Raw Mango - 1 Pepper corns - 10 Oil – 1 tbsp (for roasting spices) For the Curry: Fresh Ade Meen – 500g (cleaned) Salt – to taste Water – as required 🔥 Preparation Make the Masala Paste: Blend the masala with little water to a smooth, thick paste. Cook the Curry: In a deep pan or earthen pot, heat the masala paste with a bit of oil. Fry a sliced onion. Add masala and fry well. Add water and adjust the gravy to required thickness. Add salt to taste. Add Raw mango pieces. cook them well then add the fish, give a boil. Put off the flame. ✅ Tips: Always use fresh fish for the best taste. Avoid stirring too much after adding the fish to prevent it from breaking. Adjust spice and tamarind to balance heat and tanginess to your taste.