Anjal Gassi

Name: Anjal Gassi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g seer fish (cut into medium steaks or chunks); 1.5 cup coconut (fresh, grated); 8 pcs dried red chili (byadgi preferred, stalks removed); 2 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 1 pinch fenugreek seeds; 1 pinch turmeric powder (for marinating fish); 1 tbsp tamarind (soaked in warm water); 1 pcs onion (small, sliced); 5 pcs garlic (cloves); 2 tbsp oil; 0.5 tsp salt; 2 cup water (adjust for grinding and curry consistency)

RATING

4.4/5(31)

TASTE SCORE

9/10

A coastal Mangalorean fish curry made with seer fish simmered in a smooth coconut and red chili gravy. It is gently tangy from tamarind, deeply spiced, and perfect with neer dosa or steamed rice.

PREP

20m

COOK

20m

SERVES

1 KATORI

347 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the fish and tamarind.
1.Wash the seer fish and pat it dry.
2.Rub the fish with a little of the salt and the turmeric meant for marinating.
3.Set it aside for 15 minutes.
4.Soak the tamarind in a little warm water and keep it ready.
TIPHandle the fish gently so the pieces stay whole while simmering.
saute · ~4 min
Roast the spices and aromatics.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
3.Roast for 1 to 2 minutes until fragrant without darkening too much.
4.Add onion and garlic, and cook until lightly softened.
TIPKeep the heat moderate because burnt fenugreek turns the curry bitter.
mix · ~3 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with grated coconut, tamarind, the turmeric meant for the masala, and 1 cup water to a smooth paste.
boil · ~6 min
Bring the curry base to a boil.
Pour the ground masala into a wide pan. Add the remaining water and the rest of the salt, then bring it to a gentle boil over medium heat, stirring so the coconut does not catch at the bottom.
simmer · ~8 min
Cook the fish in the gravy.
Slide the fish pieces into the bubbling curry in a single layer. Add the remaining oil, cover loosely, and simmer for 6 to 8 minutes until the fish is just cooked and the gravy thickens slightly.
TIPDo not stir with a spoon after adding the fish; swirl the pan gently instead.
rest · ~5 min
Rest the curry before serving.
Turn off the heat and let the curry sit for 5 minutes so the fish absorbs the masala and the flavors settle.
serve
Serve the Anjal Gassi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the seer fish dry before marinating so the turmeric and salt cling well and the pieces stay firm in the curry.
2
Roast the chilies and fenugreek only until fragrant; if they darken too much, the gassi will taste bitter instead of deep and rounded.
3
Grind the coconut masala very smooth for the classic silky Mangalorean gravy, adding water little by little as needed.
4
Use a wide pan and place the fish in a single layer so each piece cooks evenly without breaking.
5
Once the fish goes in, avoid stirring with a ladle; gently swirl the pan to keep the steaks or chunks intact.
6
Simmer only until the fish turns opaque and flakes lightly, since seer fish can become dry if cooked longer.
7
This curry tastes even better after a short rest, and the gravy often deepens in flavor after a few hours in the fridge.