Serving: 4 |Type: Non-Veg Gravy
Ingredients:
White Anchovies | -400grams |
Shallots | -1cup |
Onion(Chopped) | -¼ cup |
Tomato(Chopped) | -2 |
Green chili(slit) | -2 |
Garlic(chopped) | -10 |
Chili Dhaniya Powder | -3tbsp |
Turmeric | -½tsp |
Salt | -to taste |
Tamarind | -Lemon Size |
Seasoning:
Sesame oil | -4tbsp |
Fenugreek | -½tsp |
Curry Leaves | -few |
Red Chili | -2 |
Method:
- Wash the fish, then marinate with little salt, turmeric and 1tsp ginger garlic paste for 1 hour.
- Soak the tamarind with 1/2 cup of water then squeeze out the pulp and keep it aside.
- Take a heavy bottom vessel heat with oil add seasonings fry without burning.
- Then add onions and green chili sauté for 2 or 3 minute then add tomato, salt and turmeric sauté until tomato gets mashed.
- Now add chili dhaniya powder cook it for 1 minute then add tamarind pulp and 3 cups of water.
- Boil it until the raw smell is gone and kuzhambu gets thicker, then add the fish.
- Boil it for 3 to 5 minutes, then turn off the stove.
- Serve with white rice, idly or dosa.
Note:
- For better taste eat it next day.