You know, when I was first told I had to work with anchovies, I really was not a fan. They had a really strong fishy smell when I opened the can, and they were pretty slimy. But, over the years, I’ve gotten used to them, and now I don’t even realize they are in the dish that I’m making. And let me say, this dish is really delicious. It’s like a perfectly spiced anchovy egg curry, and it’s delicious.
This dry anchovies fish and egg curry is made with only a few ingredients. It can be made in a jiffy and can be made in a pressure cooker too. I have made this dry anchovies fish and egg curry on a weekday morning, and the whole family had enjoyed this.
If you’ve never had dry anchovies fish and egg curry then now is the time to try it out. It’s delicious, nutritious, a good source of protein and low in calories. In case you’re not familiar with dry anchovies, it’s a type of dried salted anchovies. The anchovies are first sun-dried and then lightly salted to give the fish a firm texture. In this recipe, the fish is first pounded until it breaks into small flakes.
Dry fish curry is popular in the south of India, where fish is plentiful and people consume a lot of seafood. You may occasionally find dried fishes along the beaches, where fisherman have hung their nets or fresh fish to dry on the hot sand. Each dry fish has its own flavor. For example, dry king fish (vangaram in Tamil) can be fried or cooked in a semi-gravy with brinjal or made into khar (onion and green chilli mixture), while ribbon fish (vallai meen in Tamil) can be prepared similarly to king fish, but the taste and flavor are different. Sukhi macchi ka saalan is the name for a dry fish curry. I used dried anchovies (nathli in Tamil), and you may remove the head if desired. You may prepare a basic curry with dried fish or add veggies like brinjal or fry it. This time I’ve included eggs, and the curry is semi-gravy, so the eggs will be coated with curry. This works nicely with plain rice and a basic tomato dal.
- 100 g dry fish (anchovies)
- 3 tbsp. oil
- 2 onions (chopped)
- 2 tsp chili powder
- 1/4 teaspoon turmeric powder
- 1 cup of water
- 1/3 cup chopped coriander leaves
- To remove sand and debris from the dried fish, thoroughly wash it.
- Soak it in water for 30 minutes before cooking to soften it.
- Preheat the oil in the vessel, then add the onion and cook until soft and translucent.
- Sauté for 30 seconds after adding the chilli powder and turmeric powder.
- Add 1/2 cup water, cover, and simmer until all the water has been absorbed and the spices are well cooked. The onion mixture should be smashed with a spoon and well mixed.
- For the gravy, add dried fish chunks and 1/2 cup water once more.
- Close the lid and cook on medium heat for 3 to 4 minutes, or until the water is reduced, then lower to a low heat and continue to cook until the gravy thickens.
- When there is no more oil in the curry, add the boiled eggs and coriander leaves, stir well, and cook for 5 minutes with the lid closed.
- Finish with coriander leaves and serve with simple rice and your favorite Dal.
- Reduce chilli powder to 1 tsp and slit green chilies to add 1 tsp coriander powder.
- If the mixture gets too dry, add a little water and continue to simmer for the gravy.
Curry is a popular and versatile dish that is found across several nations. It is often served with a variety of meats, vegetables and grains to create a healthy meal that is easy and quick to prepare. The technique has many variations, and all can be traced back to its original Indian roots. Similar to the French poulet de bresse, the chicken from the south of France is cooked in a similar manner to chicken curry, by first coating the meat in flour before being stewed in a sauce of onion, tomato, spices and a touch of lemon juice.. Read more about small dried fish recipe and let us know what you think.