I would never eat meen gassi as a kid. I would think we should rather fry the fish than make a curry out of it..That could probably be because I simply favored fish fry over the curry. My tastes have drastically changed over the years and this gassi has become one of my favorite tummy ticklers. The same recipe can be used for any kind of fish be it Bangude (Mackerel), Paaplet (Pomfret), Catfish or Yeti (Shrimp / Prawns). This recipe makes use of Jaargey (kokum equivalent) which you can find in a mangalore store. I couldn't find an English equivalent to this so if you can't find it you can substitute it with kokum or tamarind paste.