

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Aromatic Anjal Pulimunchi, a tangy, protein-packed fish curry with energy-giving boiled rice.

A fiery and tangy fish curry from Mangalore, where succulent king mackerel steaks are simmered in a rich, aromatic gravy made from roasted spices, tamarind, and coconut. This coastal Karnataka classic is a true explosion of flavor.
Serving size: 1 serving

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.


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Aromatic Anjal Pulimunchi, a tangy, protein-packed fish curry with energy-giving boiled rice.
This udupi and mangalorean dish is perfect for dinner. With 655.41 calories and 38.15g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Fish
Prepare Masala Base
Roast the Spices
Grind the Masala Paste
Cook the Curry Base
Simmer the Fish
Prepare Tempering
Finish and Serve
Serving size: 1 cup
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.
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).
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.
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.
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.
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.