Dry anchovy curry is a popular curry in south India and it tastes spicy and tangy. If you like South Indian fish curry, you should definitely try this dry anchovy curry.
This curry is also known as Karuvadu curry in Chennai. In most of the Tamil movies, you might come across this curry, I inspired to make this curry after watching it in a cooking show.
Though the instructions and ingredients are lengthy, it is easy to make in 30 minutes. Cook this curry at least 2 hours before serving. You could also add Indian eggplants, drumsticks in this curry and adjust adding spices and salt according to your taste. Add salt after tasting the curry at the end, because dry anchovy is salty by itself.
Add salt after tasting the curry at the end, because dry anchovy is salty by itself.
Dry anchovy curry is a popular curry in south India and it tastes spicy and tangy. If you like south Indian fish curry, you should definitely try this dry anchovy curry.
- 100 gms ANCHOVY
- 2 no ROMA TOMATO
- 30 gms TAMARIND
- 1 tbsp RED CHILI POWDER
- 1 tbsp CORIANDER POWDER
- 5 no GARLIC RAW
- 15 no SHALLOTS RAW
- 0.50 cup COCONUT GRATED
- 1 tsp CUMIN SEED
- 0.50 tsp MUSTARD SEEDS
- 1 tsp URAD DAL
- 1 tsp FENUGREEK SEED
- 10 no CURRY LEAVES
- 4 no GREEN CHILIES
- 1 tsp SALT TABLE
- 0.50 tsp BLACK PEPPER
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Soak dry anchovy in hot water for 20 minutes, drain and discard the water completely.
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In a pan heat oil add in fenugreek seeds and roast until the colour the changes slightly. Add mustard seed and wait until it gets splutter.
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Add urad dal, garlic, green chilies slit, curry leaves, chopped shallots and Cook until shallots become soft.
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Add turmeric powder and mix well. Cook until it loses its raw smell. Add the chopped tomatoes and cook until it becomes soft.
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Add the coriander powder, red chili powder, salt and mix well. Cook until coriander powder loses its raw smell.
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Soak tamarind in hot water for 10 minutes, squeeze juice from it and add it to the curry. Allow it to boil for a minute. Add the dry anchovies and allow it to boil for 3 - 4 minutes.
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Grind shredded coconut, black peppers, and cumin seeds together to a smooth paste and add it the curry. Cover and cook for another 10 minutes. Garnish it with chopped coriander leaves.