Wednesday, September 18, 2013

I love Anchovies. These little fish are so tasty. I prefer them when they are cooked in a gravy which in my house we call Natli ka mitha saalan (gravy prepared with less tomatoes)
This anchovies gravy can be served as a side dish with steamed rice and any curry, sambhar or rasam. It can also be served as an accompaniment to roti and dosas.


Here is the recipe..

Serves 2

Ingredients :
Anchovies - 1/4 kg
Onion - 1 medium chopped
Tomato - 1 medium finely chopped
Green chilli - 1 or as per spice level
Ginger garlic paste - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Red chilli powder - 1 teaspoon or as per spice level
Coriander powder - 1/2 teaspoon
Oil - 1 tablespoon
Water as required
Coconut paste - 2 Tablespoons (optional, I did not use)
Coriander leaves - 1 tablespoon chopped

Method :
1. Wash and clean the anchovies. Discard the fins, tail, head, slit the stomach and discard the contents. Wash thoroughly. Clean well with water a few times. If small keep the anchovies as is and if big cut into pieces. Keep aside.
2. Heat oil in a cooking vessel. Add the chopped onions and gren chilli and fry till onion turns translucent.
3. Add ginger garlic paste and fry for a minute.
4. Add the chopped tomatoes and mix. Add coconut paste if using.
5. Add salt, turmeric powder, chilli powder, coriander powder and mix well.
6. Cook for a couple of minutes till the tomatoes turn a little soft.
7. Add some water and bring it to a boil.
8. Add the anchovies one by one into the boiling gravy.
9. Let it cook for 10 minutes.
10. Reduce the flame to low and add some more water, cover and let it cook for 15 minutes till the fish is well cooked. Stir with caution to avoid breaking the fish.
11. Adjust consistency as desired by cooking further or by adding water.
12. Garnish with coriander leaves.


Enjoy Anchovies gravy. 

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