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Coconut, Fennel Seed and Ginger Tarka

Coconut, Fennel Seed and Ginger Tarka

By Malcolm JacksonOctober 17, 2023

  • Makes
    Makes about ¼ cup
  • Cook Time
    15 minutes

This texture-rich tarka features the tropical flavor of flaked coconut plus the licorice notes of fennel seeds, with accents of fresh ginger and garlic. Curry powder goes in last to bloom for a few seconds, lending a golden hue and aromatic spiciness. We cut the ginger into matchsticks so it has presence in the tarka, treating it almost like a vegetable as much as a seasoning. To do so, thinly slice the peeled ginger, stack the slices, then cut them into slender matchsticks. Spooned onto dal, or Indian-style lentils, this tarka adds contrasting taste and texture. Or try it on creamy cauliflower, broccoli or winter squash soups.

Ingredients
  • 3

    tablespoons neutral oil

  • 2

    tablespoons unsweetened shredded coconut

  • 1

    teaspoon fennel seeds

  • 2

    tablespoons fresh ginger matchsticks (see headnote)

  • 2

    medium garlic cloves, minced

  • ½

    teaspoon curry powder

  • Kosher salt and ground black pepper

In a small saucepan or an 8-inch skillet over medium, heat the oil until shimmering. Add the coconut and fennel seeds; cook, stirring, until just beginning to sizzle, 30 to 45 seconds. Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add the curry powder and ⅛ teaspoon salt and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 30 seconds. Use right away or transfer to a small bowl, cover and store at room temperature for a few hours.