Anchovies are one of the most common fishes we get in our hometown. Many people like the taste of this fish curry. Anchovies have small bones in the middle, which can be easily removed while eating, in the small size fishes, you don’t even need to remove them. I bought these anchovies from a nearby Indian grocery store. I already posted a recipe for fish curry a while ago, but this one is little bit different…

Ingredients

• Anchovy fish ———————————– 1 lb (450 g)
• Tomato ——————————————— 1 (cut it into big slices)
• Green chilies ———————————– 2 (cut it in lengthwise)
• Tamarind juice ——————————– 1/4 cup or 4 cubes
• Chili powder(Cayenne Pepper) —– 1/2 tsp
• Coriander powder —————————- 2 tsp
• Turmeric powder —————————– 1/4 tsp
• Water ————————————————- 1 1/2 cup
• Salt to taste
• For grinding
  • Grated coconut —————————- 1/4 cup
  • Shallots —————————————- 3 to 4
  • Garlic clove ———————————- 1
  • Cumin seeds ——————————– 1/2 tsp

• For seasoning
  • Mustard seeds ——————————– 1/2 tsp
  • Fenugreek seeds —————————- 1/4 tsp
  • Curry leaves ———————————— 3 springs
  • Cooking oil ————————————— 1 tbsp

How to make

• Take the cleaned fish in a pan
• Grind all things in the “for grinding” list into a fine paste
• Then add the paste and remaining ingredients into the pan and mix them well
• Place the pan on the stove and cook for 25 minutes in medium heat

• Seasoning
• Place a small pan on the stove in medium heat and add oil
• Once it gets hot add the mustard seeds
• Once the mustard crackles, add the fenugreek seeds and curry leaves
• Add this into the fish curry and cook for 2 more minutes
• Now it should be ready to serve