Indian cuisine · Fish & Seafood

Anjal Curry

Slices of kingfish from Mangalore in a spicy coconut curry with tamarind and curry leaves.

Ingredients · for 4 servings

• 8 slices kingfish (or substitute tuna or swordfish steaks, about 800 g)
• 150 g grated coconut
• 8 dried chilies (mild, e.g. Kashmiri)
• 1 tbsp coriander seeds
• 1 tsp cumin
• 2 tbsp tamarind paste
• 2 onions
• 6 garlic cloves
• 1 tsp turmeric
• 15 curry leaves
• 4 tbsp coconut oil (or substitute oil)
• Salt

Instructions

1. Rinse the fish slices, pat dry, rub with 1/2 tsp turmeric and salt and chill for 15 min.
2. Toast the grated coconut, dried chilies, coriander seeds and cumin without fat for 4–5 min. until the coconut is golden brown, let cool, and grind smooth with 4 garlic cloves, the tamarind paste and 200 ml water.
3. Cut the onions into fine strips and fry in 3 tbsp coconut oil for 8 min. until soft and golden.
4. Add the coconut paste and the remaining turmeric, fry for 4 min. while stirring, then pour in 300 ml water and season with salt.
5. Simmer the sauce uncovered for 10 min. until it thickens slightly, then lay in the fish slices side by side and cook covered over low heat for 8 min. without stirring.
6. Briefly sizzle the remaining coconut oil with the chopped garlic and curry leaves, pour over the curry and serve immediately with rice.