Wednesday, 13 July 2011

Anchovies Kuzhambhu

  • Nethili Meen (anchovies) :1/2 lb
  • Onion : 2 tbsp
  • Garlic : 4
  • Tomato : 2 (medium)
  • Oil : 4 tbsp
  • Vadagam : 1 tbsp
  • Curry Leaves : 4-5
  • Sesame Oil : 1 tbsp
  • Tamarind water : 1 cup
  • Red chili Powder : 2 tbsp
  • Coriander Powder : 1 tbsp
  • Turmeric Powder : 1 tsp

Method Of Preparation :
  1. Wash and clean the fish (cut the head and clean it). Dust them with a little salt and turmeric powder keep them aside.
  2. Now just microwave the tamarind  with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
  3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
  4. Mix it all together.  You can taste and adjust the sour and spicy consistency from the above mixture.
  5. Now grind the onion and garlic into coarse paste and keep them aside.
  6. Grind the tomatoes into smooth paste and keep them aside.
  7. Now take a wide pan add 2 tbsp of vegetable oil add vadagam (optional), fry them for a minute.
  8. After that add ground onion paste, curry leaves saute it very well.
  9. Once the raw smell goes off add the tomato paste and mix it all together. Let them sit in the heat for few minutes until the raw smell goes off.
  10. Now add the tamarind water mixture
  11. Taste the salt and adjust according to it.
  12. Add 2 tbsp of sesame oil and bring it to boil  in medium heat till the oil floats on top.
  13. The gravy  should taste little sour and spicy.
  14. Finally add the fish and just bring it to a boil only once and remove from heat.
  15. Garnish with fried curry leaves.
If you don’t use vadagam, substitute with  some fresh garlic (2) and 1/2 tsp of fenugreek seeds.

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