Anjal Pulimunchi with Boiled Rice

Instructions

1. 1

   Marinate the Fish

   • In a bowl, gently coat the fish steaks with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice.
   • Set aside to marinate for at least 15-20 minutes while you prepare the masala.
2. 2

   Prepare Masala Base

   • Soak the Byadgi and Guntur red chilies in 0.5 cup of warm water for 15 minutes to soften them.
   • In a separate bowl, soak the tamarind ball in another 0.5 cup of warm water for 15 minutes.
3. 3

   Roast the Spices

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 1-2 minutes, stirring constantly, until they become fragrant. Be careful not to burn them. Remove from heat and let cool.
4. 4

   Grind the Masala Paste

   • In a blender, combine the soaked red chilies (with their water), roasted spices, garlic cloves, small chopped onion, grated coconut, and the remaining 0.5 tsp turmeric powder.
   • Squeeze the juice from the soaked tamarind into the blender, discarding the pulp and seeds.
   • Grind everything to a very smooth, fine paste, adding a little extra water if needed to facilitate grinding.
5. 5

   Cook the Curry Base

   • Heat 2 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped medium onion and sauté for 5-7 minutes until soft and golden brown.
   • Add the ground masala paste to the pan. Sauté on medium-low heat for 8-10 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the masala.
6. 6

   Simmer the Fish

   • Pour in 1.5 cups of water and the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil.
   • Carefully slide the marinated fish steaks into the simmering gravy, ensuring they are mostly submerged.
   • Reduce the heat to low, cover the pan, and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily. Avoid over-stirring to prevent the fish from breaking.
7. 7

   Prepare Tempering

   • While the fish simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the curry leaves and let them sizzle for a few seconds until crisp.
8. 8

   Finish and Serve

   • Pour the hot tempering over the fish curry.
   • Turn off the heat, cover the pan, and let the curry rest for at least 10 minutes to allow the flavors to meld.
   • Serve hot with steamed rice, brown rice, or neer dosa.