A unique naadan recipe from one of our follower, Mrs.Natheera Rasheed. We have decided to post this as a guest recipe to appreciate her excellent cuisine. "Anchovy- a small fish with great taste". A fish that's popular among all fish lovers that makes your platter more tasty. This is one of the rare fish that suites to cater different tastes when consumed as dry fish or fresh! This recipe is made out of fresh anchovies that makes your platter more satisfied. Try & enjoy!
Preparation Time: 20 mins
Cooking Time: 15 mins
Serves: 3
Serving Suggestions: Rice, Oratti
Ingredients:
Anchovies -1/4 kg(washed, cleaned and deboned)
Mustard seeds- 1/4 tsp
Coconut oil- 1 tbsp
Curry leaves- 1 spring
Shallots- 150 gm (sliced)(approx. 10 to 15 nos.)
Green chillies- 5
Salt to taste
To Grind:
Coconut- 1/2 cup (grated)
Turmeric powder- 1/4 tsp
Chilli powder- 3/4 tsp
Shallots- 2
Procedure:
1. Prepare all your ingredients.
2. Add coconut, turmeric powder, chilli powder, two shallots to a blender and grind it to a coarse paste. Keep it aside.
3. Heat a kadai and place the flame in medium and add oil, mustard seeds and curry leaves, allow them to splutter.
4. Then add the remaining shallots and green chillies. Saute for about 3 to 4 mins. Now add the anchovies and the grounded paste.
5. Mix them carefully without breaking the anchovies and Cook till its done. It takes approximately 5 to 8 mins. Cook till it achieves dry kootu consistency.
6. Garnish with a spring of curry leaves and serve hot.
Note:
The water that oozes from the fish is enough for cooking. If you find the mixture sticking to the bottom while cooking, then you can sprinkle very little water in between.
No comments:
Post a Comment