Global Anchovy Curry with Coconut and Fresh Spices
A creamy, spice-infused anchovy curry simmered in coconut milk with fresh herbs and exotic spices a global fusion of Asian and Mediterranean coastal flavors.
Equipment
- 1 Skillet or deep pan for simmering curry
- 1 Wooden spoon for stirring
- 1 Blender or spice grinder to blend spice paste
- 1 Knife and chopping board for herbs and vegetables
Ingredients
- 2 tbsp coconut oil extra virgin
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 2 green chilies sliced
- 1 tsp mustard seeds optional for aroma
- 1 tsp ground turmeric
- 1 tsp coriander powder
- 1 tsp chili powder adjust to taste
- ½ tsp cumin powder
- 400 ml coconut milk full-fat
- 250 g anchovies cleaned and rinsed
- 1 tomato chopped
- 1 handful curry leaves or cilantro fresh
- ½ lemon juice
- to taste salt & pepper
Instructions
- Heat coconut oil in a skillet over medium heat. Add mustard seeds until they start to pop.
- Stir in chopped onion, garlic, and ginger. Sauté until golden and aromatic.
- Add green chilies, turmeric, coriander, cumin, and chili powder. Stir well to create a fragrant base.
- Mix in chopped tomato and cook until soft and saucy.
- Pour in coconut milk and stir gently to blend the spices into a creamy sauce.
- Add cleaned anchovies and let them simmer for 10–12 minutes until tender and infused with flavor.
- Season with salt, pepper, and lemon juice. Toss in fresh herbs (curry leaves or cilantro) for a vibrant finish.
- Serve hot with steamed rice, roti, or couscous.
Notes
Chef’s Tips
- Use fresh anchovies for a delicate flavor or dried ones for a stronger umami kick.
- To thicken the sauce, reduce coconut milk slightly before adding fish.
- Garnish with toasted coconut flakes for extra crunch.
- Pairs beautifully with basmati rice, naan, or quinoa for a balanced meal.