Name: Dry (Anchovies)Fish Curry (Nethili karuvaduCurry) recipe by SouthIndian Samayal at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Anchovies DryFish - 150 grams; Brinjal - 1 Small; Tomato-1; Shallots - 5 no’s; Tamarind - GooseBerry Size; Redchilli Powder - 3/4 Tbsp; Coriander Powder - 1 Tbsp; Turmeric Powder - 2 Tsp; Ginger Garlic Paste - 2 Tsp; Sesame Oil - 1 Tbsp; Chanadhal- 1 Tsp; Mustard Seeds- 1/4 Tsp; Methi Seeds - 1/2 Tsp; Curry leaves - Few; Salt- 1.5 Tsp

Ingredients Serving: 4

Anchovies DryFish - 150 grams
Brinjal - 1 Small
Tomato-1
Shallots - 5 no’s
Tamarind - GooseBerry Size
Redchilli Powder - 3/4 Tbsp
Coriander Powder - 1 Tbsp
Turmeric Powder - 2 Tsp
Ginger Garlic Paste - 2 Tsp
Sesame Oil - 1 Tbsp
Chanadhal- 1 Tsp
Mustard Seeds- 1/4 Tsp
Methi Seeds - 1/2 Tsp
Curry leaves - Few
Salt- 1.5 Tsp

Instructions

Put the dry fish in a bowl with hot water let it soak for 30 minutes.
Strain the water completely and wash the dry fish in cold for 3-4 times
Soak the tamarind in a bowl with 1/4 cup water for 20 minutes.
Extract tamarind pulp ,discard waste and keep aside the tamarind juice.
Heat a kadai add oil and temper it with channa Dhal and mustard seeds when it splutter add methi seeds.
Add ginger garlic paste sauté well.
Add curry leaves and small onions sauté well
Add tomato sauté well then add Brinjal sauté well.
Now add dry fish and mix well .
Then add Redchilli powder,turmeric powder & Coriander powder & salt mix well,
Add the tamarind juice extracted and add 1/4 cup water let it cook for 10 minutes in medium flame
Let it cook until dry fish simmer well in tamarind pulp and cooks well
Switch off the flame when it comes to gravy consistency.
Anchovies dry fish Curry Ready, Serve with hot rice.

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