- 1 cup Dry Anchovies fish
- 1 cup Onion fine chopped
- 1 cup Tomato chopped
- 2 flakes Garlic crushed
- 1 lemon size Tamarind
- 1 tbsp Chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard seeds
- 4-6 Fenugreek seeds
- 1 sprig Curry leaves
- 3 tsp Oil
- Salt to taste
Method:
- Soak the dry fish in water for 10 minutes.
- Now pull the head portion of the fish and discard it.
- Wash the cleaned fish thoroughly for 2-3 times with water and turmeric and keep aside.
- Now remove the extract from tamarind by soaking in hot water and keep aside.
- Now heat a kadai or wok, add oil, when hot add mustard seeds, when the seeds splutter add fenugreek seeds and curry leaves.
- Now add onion and garlic, fry them until light brown.
- Add tomatoes and fry until oil leaves the sides.
- Now add turmeric powder and chili power, mix well.
- Now add the tamarind extract, salt and 2 cups of water.
- Bring to boil and close the lid and cook it for 5 minutes.
- Now add the fish and cook for 4 minutes.
- Serve hot with rice, dosa or idli.
- This curry tastes even more better when the fish is marinated in the curry for at least 4 hours.
- So prepare in morning and serve at afternoon.
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