A classic Mangalorean fish curry featuring tender king fish simmered in a vibrant, spicy, and tangy coconut-based gravy. This coastal delicacy is aromatic with roasted spices and pairs perfectly with steamed rice or neer dosa.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
391cal
29gprotein
28gcarbs
Ingredients
500 g King Fish (Also known as Anjal or Surmai, cut into 1-inch thick steaks)
1 tsp Turmeric Powder (Divided use: 1/2 tsp for marinade, 1/2 tsp for masala)
1 tsp Kashmiri Red Chili Powder (For color and mild heat, used in marinade)
1 tbsp Lemon Juice
1.5 tsp Salt (Divided use: 1/2 tsp for marinade, 1 tsp for gravy, or to taste)
8 pcs Byadgi Red Chilies (Essential for authentic color and flavor)
2 pcs Guntur Red Chilies (Optional, for extra spiciness)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.
Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
About Anjal Gassi, Boiled Rice, Moong Dal Kosambari and Urad Dal Papad
Tangy Anjal Gassi with fluffy rice, fiber-rich Kosambari & crispy happala – a truly delicious lunch!
This udupi dish is perfect for lunch. With 1042.1299999999999 calories and 55.48g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
1 cup Freshly Grated Coconut
2 medium Onion (1 roughly chopped for paste, 1 finely chopped for gravy)
6 cloves Garlic
1 inch piece Ginger
1 lime-sized ball Tamarind (Seedless)
2 tbsp Coconut Oil
1 sprig Curry Leaves
2 cup Water (Adjust for desired consistency)
Instructions
1
Marinate the Fish
In a bowl, combine the fish steaks with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tbsp lemon juice, and 1/2 tsp salt.
Gently mix to coat the fish pieces evenly without breaking them.
Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
In a small pan over low-medium heat, dry roast the Byadgi chilies, Guntur chilies (if using), coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until fragrant. Set aside to cool completely.
Soak the tamarind in 1/2 cup of warm water for 10 minutes. Squeeze well to extract the pulp, then discard the solids.
In a high-speed blender, add the cooled roasted spices, grated coconut, 1 roughly chopped onion, garlic cloves, ginger, the remaining 1/2 tsp turmeric powder, and the prepared tamarind pulp.
Add about 1/2 cup of water and blend to a very smooth, fine paste. Add more water, a tablespoon at a time, if needed for grinding.
3
Cook the Curry Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the remaining onion (finely chopped) and the sprig of curry leaves. Sauté for 5-7 minutes until the onion is soft and translucent.
Add the ground masala paste to the pan. Sauté for 8-10 minutes, stirring frequently, until the paste thickens, the raw aroma disappears, and oil begins to separate from the edges.
4
Simmer the Curry and Cook the Fish
Pour in 1.5 to 2 cups of water and the remaining 1 tsp of salt. Stir well to combine and bring the gravy to a gentle boil.
Carefully slide the marinated fish pieces into the simmering gravy, ensuring they are submerged. Do not overcrowd the pan.
Reduce the heat to low, cover the pan, and simmer for 7-10 minutes, or until the fish is cooked through and flaky. Avoid vigorous stirring to prevent the fish from breaking.
5
Rest and Serve
Turn off the heat and let the curry rest, covered, for at least 10-15 minutes. This allows the flavors to meld and deepen.
Garnish with fresh coriander if desired. Serve hot with steamed rice, neer dosa, or sannas.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
1 cup Yellow Moong Dal (also known as split yellow lentils)
3 cup Water (for soaking the dal)
1 large Cucumber (finely chopped)
1 medium Carrot (grated)
0.5 cup Fresh Coconut (grated)
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Salt (or to taste)
2 tsp Coconut Oil (for tempering)
1 tsp Mustard Seeds
0.25 tsp Hing (asafoetida)
10 leaves Curry Leaves
Instructions
1
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
2
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
3
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
4
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
5
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.
In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
Whisk everything together until the spices are evenly distributed throughout the flour.
2
Form the Stiff Dough
Gradually add water, just one teaspoon at a time, to the flour mixture.
Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3
Pound the Dough
Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4
Rest the Dough
Rub a little more oil over the surface of the dough ball.
Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5
Shape into Logs and Pellets
After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
Roll each portion into a long, uniform log about 1-inch in diameter.
Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6
Roll the Papads
Lightly grease your rolling surface and rolling pin with sesame oil.
Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7
Dry the Papads
Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
They are ready when they are completely moisture-free, brittle, and snap easily.
8
Store and Cook
Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.
