Dried Anchovies Gravy
Dried Anchovies Gravy
In Tamil known as Nethili Karuvadu Kuzhambu, this dried anchovies gravy is a favourite in our villages because dried fish are very popular in Tamilnadu. My Mom’s favourite because of which it magically increases the appetite and makes me eat a few bites extra and still don’t feel full.
Shallots are used instead of regular onions and garlic adds the aroma with the dried fish. The dried fish is rinsed well before cooking and tamarind is soaked and crushed with hands to make tamarind water.
Hot Gravy – adjust the taste
This is the hot gravy because we in India are used to hot and spicy taste. If you are new to Indian “spiciness” and trying this recipe for the first time, then you might want to adjust the chilli, salt and sourness in the recipe.
Dried anchovies – 100 gm (rinsed well and strained)
Shallots – 150 gm (crushed)
Tomatoes – 150 gm (quartered)
Garlic – 30 cloves (crushed)
Eggplants – 150 gm (cut equal to tomatoes)
Salt to taste
Sambar masala – 4 heaped tsp or to taste
Turmeric powder – 1/2 tsp
Tamarind – a big Indian lemon size (soaked and extracted)
Water – for the desired consistency
Oil – 3 to 5 tbsp
Mustard seeds – 1/4 tsp
Fenugreek – 1/4 tsp
Cumin seeds – 1/2 tsp
Orid dal (black lentil) – 1/2 tsp
Kari leaves – 2 strings
Asafoetida – a pinch
Peel shallots and garlic and crush them roughly with the mortar and pestle. Quarter the tomatoes, cut the eggplants equal to the size of the tomatoes. Separate the Kari leaves from the strings. Keep the tempering ingredients ready because you want to be very quick in the tempering process.
Loved this recipe? Please try and let me know your version, I will be so happy to try. Enjoy! Have a great day 😀
Step 1 & 2:
Heat 5 tablespoons of oil in a pan. Add mustard and wait till popped. Add cumin, fenugreek, urad dal and Kari leaves. Immediately add the onions to protect the tempered ingredients from burning and saute until half cooked.
Add tomatoes and cooked until they can be mashed with the ladle.
Step 4 & 5:
Add garlic, give a quick mix, add eggplants and saute for 2 minutes.
Step 5 & 6:
Lower the flame. Add the dried fish, turmeric, sambar masala and salt. Saute until well blended like in the image above.
Step 7 & 8:
Add tamarind water and plain water to the desired consistency. Stir gently and bring to simmer on high flame. Lower the flame and cook closed lid with another 10 minutes or more until the eggplants are cooked and the raw smell disappears. Serve hot!