Nethili Meen Kuzhambu

Method

1. 1

   Prepare anchovies: Clean 500g nethili meen (dried or fresh small anchovies). If dried, soak in water 15 minutes to reduce saltiness. Drain.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make masala base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

4. 4

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

5. 5

   Add tamarind water: Pour tamarind water. Add 1 tsp sambar powder and salt. Bring to a boil.

6. 6

   Simmer kuzhambu: Cook on medium heat 10 minutes until thick.

7. 7

   Add anchovies: Gently add anchovies to the simmering kuzhambu. Do not stir hard — anchovies are small and fragile.

8. 8

   Simmer gently: Cook on low heat 8-10 minutes until anchovies are cooked and have absorbed the tamarind flavour.

9. 9

   Check: Anchovies should be soft and fully flavoured with the kuzhambu. Adjust consistency.

10. 10

    Serve: Add 1 tsp sesame oil and a sprig of curry leaves. Adjust salt. No whole raw fish visible. Serve with steamed rice.