ANCHOVY CURRY
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Anchovy Curry
Anchovy commonly known as Kozhuva/ Netholi/ Nethili is a small fish containing lots of essential nutrients needed for optimal functioning of the body. Normally small fishes are good for health as their nutrient value is rich and does not contain toxins like mercury which in turn is found in some big fishes like tuna which causes health issues.Anchovies are rich in omega-3 fatty acids, calcium, protein, iron, phosphorus, vit K, B12 and other minerals. It is good for cardiovascular health, improves bone health, eye health, controls cholesterol and good for cell metabolism. Anchovy curry is prepared using coconut and tamarind as the main ingredient. This curry tastes good with all small fishes. Fish when made into curry or stir-fried is far more nutritious than fried.
Ingredients
- 1.5 Cup Anchovies
- 10 Small Onion
- 2-4 Garlic
- 1 Cup Coconut
- Tamarind (gooseberry sized)
- 2-3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder)
- ¼ tsp Turmeric Powder
- Curry Leaves
- Mustard
- Coriander leaves
Instructions
- Clean and wash anchovies and keep it aside.
- Take 1 cup coconut, gooseberry sized tamarind, 2-4 garlic, 2 small onion, 5-6 count of mustard, ¼ tsp turmeric powder, 2-3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder) in a blender.
- Grind it to a smooth paste by adding enough water.
- In a pan add oil, when hot enough splutter mustard, curry leaves and 8-10 chopped small onion.
- When onion is cooked, add the grinded masala.
- Add 2 cups water, salt and bring it to boil.
- When it starts to boil, add cleaned anchovies.
- Gently mix it, as fish may tend to break.
- When it starts boiling, check for salt and spicy levels, adjust accordingly.
- Cover and cook for 15 min till its done.
- Tasty Anchovy Curry is ready to be served with rice.
