Name: Mangalorean Chicken Curry with Tamarind and Coconut Milk (Kori Gassi)
Yield: Serves 6
Cuisine: Mangalorean
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon black or yellow mustard seeds; 1 tablespoon white poppy seeds; ¼ cup shredded dried unsweetened coconut; 6 large cloves garlic, finely chopped; 1 teaspoon fenugreek seeds; 1 teaspoon black peppercorns; 4 to 6 red Thai or cayenne chiles, to taste, stems removed; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 1 large red onion, cut in half lengthwise and thinly sliced; 12 to 15 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon plus 2 tablespoons canola oil; 1 teaspoon tamarind paste or concentrate; 1 cup unsweetened coconut milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Thick, coconut milk-based curries from Mangalore, in southwestern India are called gassis. They are made tart with tamarind and are spiced with roasted assertive spices like chiles, fenugreek, and peppercorns. This classic curry incorporates poultry, but fish and other meats are also fair game. Two forms of coconut, one as shreds, the other its milk, surprisingly do not over-power the curry, so any of you coconut-phobes out there, go ahead and indulge in this. Mound it over red or wh