Nethili Meen Kuzhambu

Ingredients

• - 500g anchovies in tamarind gravy
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare anchovies: Clean 500g nethili meen (dried or fresh small anchovies). If dried, soak in water 15 minutes to reduce saltiness. Drain.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. 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. Add tamarind water: Pour tamarind water. Add 1 tsp sambar powder and salt. Bring to a boil.
6. Simmer kuzhambu: Cook on medium heat 10 minutes until thick.
7. Add anchovies: Gently add anchovies to the simmering kuzhambu. Do not stir hard — anchovies are small and fragile.
8. Simmer gently: Cook on low heat 8-10 minutes until anchovies are cooked and have absorbed the tamarind flavour.
9. Check: Anchovies should be soft and fully flavoured with the kuzhambu. Adjust consistency.
10. Serve: Add 1 tsp sesame oil and a sprig of curry leaves. Adjust salt. No whole raw fish visible. Serve with steamed rice.