Anchovy Curry

Ingredients:

• 2.2 lbs (1 kg) Anchovies (Kozhuva/Netholi)

• 1.5 cups Grated Coconut

• 8-10 Shallots, Crushed/Minced

• 4 big cloves Garlic, Crushed/Diced

• 1-inch piece Ginger, Crushed/Diced

• 4-5 Green Chillies, Minced (Alter according to your spice tolerance)

• 2 sprigs Curry Leaves

• 1/2 tsp Turmeric Powder

• 1/2 tsp Coriander Powder (optional)

• 3-4 medium-sized pieces Fish Tamarind/Gambooge (Kudampuli)

• 2 tsp + 1 tbsp Coconut Oil

• Salt, to taste

• 1/2 cup Water

Preparation Method:

1. Clean the anchovies and wash them thoroughly. If the anchovies are small, you can leave the heads on. If they are larger, remove the heads. Rub the anchovies with salt crystals a couple of times and wash and drain them thoroughly. Keep aside.

2. Wash and soak the fish tamarind in 1/2 cup of water for 15 minutes to soften.

3. Combine the anchovies with grated coconut, shallots, green chillies, ginger, garlic, curry leaves, salt to taste, 1/4 tsp turmeric powder, and 1/2 tsp coriander powder. Mix everything with your hands.

4. Drizzle 2 tsp of coconut oil to the bottom of a Meen Chatti (clay pot). Transfer the anchovies to the Meen Chatti. Add the fish tamarind to the pot along with the water used for soaking. Press the mixture down with your hands.

5. Cover and cook on medium-low heat for around 15 minutes, stirring occasionally. Most of the water would have evaporated by now.

6. Open the pot and drizzle 1 tbsp coconut oil. Mix gently. Garnish with another sprig of curry leaves and remove from heat. Serve hot with rice or bread.