Chettinad Drumstick dried anchovies curry

Ingredients

Dry anchovies 20 cleaned and washed

Drumstick 2 cut into 1 inch pieces

Onion chopped 1

Tomato chopped 1

Garlic 10 pods

Fenugreek seeds ½ tsp

Fennel seeds ½ tsp

Homemade vadagam 1 tsp

Curry leaf 1 sprig

Tamarind extract 2 tbsp

Curry powder (kulambu milagai podi) 1 ½ tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, fenugreek seeds, fennel seeds, vadagam,curry leaf, onion and garlic pods.

2.      Saute well and anchovies.toss well

3.      Add drumstick and tomato pieces and saute till tomato gets mashed

4.      Add ¼ cup of water and cook till drumstick is done

5.      Add curry powder,tamarind extract and water

6.      Once it starts boiling adjust salt

7.      Allow it to boil for 5 minutes

8.      Turn off flame

Serve it after 2 hours

Tastes good the next day

SERVE WITH RICE

Quail eggs and anchovies sambal

Ingredients

Boiled and deshelled Quail eggs 24

Anchovies 25

Onion 1

Tomato 1

Dry red chilli paste 2 tbsp

Soy sauce 1 tsp

Oil ¼ cup

Salt as required

Preparation

1.      In a pan add ¾ of oil given above and fry the biled eggs and anchovies till golden brown. Keep aside

2.      Grind onion and tomato together into paste

3.      In the remaining oil add onion tomato paste and salt

4.      Saute till water dries up

5.      Add dry chilli paste and 4 tbsp of water

6.      Once it starts boiling add fried anchovies, fried eggs and soy sauce

7.      Cook till eggs coats well with sambal

Serve with any rice or even plain rice

Here I served with tomato rice and it tastes good too

Vermicelli stir fry (Indo Chinese style)

Ingredients

Vermicelli 2 cups

Anchovies 2 tbsp

Egg 1

Onion chopped 1

Garlic 5 pods

Small onion 4

Chilli sauce 1 tbsp

Tomato sauce 2 tbsp

Soy sauce 2 tbsp

Coriander leaf chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a pan add 4 cups of water and vermicelli

2.      Allow it to cook till water dries up

3.      Hand pound small onion and garlic coarsely

4.      Ina pan add oil, chopped onion, pound paste and little salt. Saute well

5.      Add anchovy and fry it well

6.      Add egg and toss well

7.      Add soya sauce, tomato sauce,chilli sauce and vermicelli to it. Toss well

8.      Adjust salt

9.      Add chopped coriander and toss once

Serve hot

Dried Anchovies sambal (Malaysian style)

Ingredients

Dried Anchovies 250 gms

Onion 1

Tomato 1

Dry red chilli paste 2 tbsp (soak 15-20 dry red chilli in hot water for 10 minutes. Drain water and remove the seeds. Grind to smooth paste)

Tamarind paste 1 tbsp

Salt and oil as required

Preparation

1.      Grind onion and tomato coarsely

2.      In a pan add oil, ground paste and salt. Saute well

3.      Add chilli paste and saute well

4.      Cook till oil oozes out

5.      Add anchovies and ¼ cup of water

6.      Allow it to cook

7.      Once the water dries up add tamarind paste and allow it to boil once

Serve with rice and boiled egg

Village style Bitter gourd anchovies curry(gramathu karuvadu kulambu)

Ingredients

Medium sized dried anchovies 15-20

Bitter gourd chopped 2

Onion chopped 1

Tomato chopped 2

Garlic pods 10-15

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Curry chilli powder(kulambu milagai tool) 2 tbsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      Cook bittergourd in water and drain water and keep aside

( I pressure cook for 3 whistles)

2.      Remove head from anchovies.

3.      Soak dried anchovies in water for 10-15 min.

4.       clean the intestine part(black sting like)

5.      Strain water and wash under running water and keep aside

6.      In a pan add oil, fennel seeds, fenugreek seeds, curry leaf, onion and garlic. Saute well

7.      Add cleaned anchovies ad saute once

8.      Add cooked bittergourd and tomato and cook till tomato turns mushy

9.      Add ½ cup water and allow the anchovies to cook

10.  Add curry powder, tamarind extract and enough water

11.  Bring it to boil and adjust salt

Serve with rice

Tastes good with rice the next day.

Chettinad Dry fish gravy (Karuvadu thokku)

Ingredients

Dry fish pieces 100 gms

Small onion 25 chopped

Tomato chopped 1

Garlic pods 10

Curry leaf 2 sprigs

Chilli powder 2 tsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, small onion, curry leaf and garlic. Saute well

2.      Add tomatoes and cook till mushy

3.      Add chilli powder, turmeric powder, salt and dry fish pieces

4.      Cook till everything blends well

5.      Add tamarind extract and toss well

6.      Serve with rice

Dry fish fry(karuvadu varuval)

Ingredients

Dry fish ( vaalai karuvadu) cut into 2” pieces  5

Chilli powder 1 tsp

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      Soak the dry fish pieces in warm water for 10 min

2.      Rub nicely to remove the dirt in it

3.      Wash it in water

4.      Marinate with chilli powder, turmeric powder and salt

5.      Be careful while adding salt

6.      Deep fry it in oil

Goes well with rasam, sambar or curd rice

Dried anchovies dry curry(Nethili karuvadu thokku)

Ingredients

Anchovies 100 gms

Onion 2

Tomato 2

Cumin seeds ½ tsp

Mustard seeds ½ tsp

Salt and oil as required

For marination

Chilli powder 2 tbsp

Pepper powder 1 tsp

Ginger garlic paste 1 tsp

Vinegar 1 tsp

Turmeric powder ½ tsp

Preparation

1.      Clean and marinate dried anchovies with ingredients for marination

2.      In a pan add oil mustard seeds,cumin seeds and onion.saute well

3.      Add tomatoes and cook till it blends

4.      Add marinated dried anchovies

5.      Add required water and cook till it is done

6.      Allow the gravy to thicken and che ck for salt ,if needed add salt

Serve with rice

Dried seer fish gravy(vanjiram karuvadu masala)

Ingredients

Dried seer fish 200 gms

Onion chopped 2

Garlic chopped 10 cloves

Chilli powder 2 tsp

Turmeric powder ½ tsp

Fennel seeds ½ tsp

Tamarind extarct ¼ cup

Oil and salt as required

Preparation

1.      In a pan add oil,fennel seeds,onion and garlic.saute well

2.      Add turmeric powder,chilli powder and dried seer fish pieces

3.      Smash it well

4.      Add ¼ cup of water and cook till it blends well

5.      Add tamarind water and cook till the gravy thickens well

6.      Adjust salt

Serve with sambar rice,rasam  or rice itself

Dried prawns egg dry curry (chennanguni muttai thokku)

Ingredients

Boiled egg 3

Cleaned dried prawns 100 gms

Onion chopped 2

Tomato chopped 1

Garlic chopped 10

Mustard ½ tsp

Fenugreek seeds ½ tsp

Fennel seeds 1 tsp

Minced small onion 5

Curry leaf 2 sprigs

Green chilli 3

Tamarind extract 1 cup

Turmeric  powder ½ tsp

Chilli powder 1 tsp

Oil and salt as required

Preparation

1.      In a pan add oil,mustard seeds,fenugreek seeds,fennel seeds,curry leaf and minced small onions

2.      Saute it and add green chilli,onion and garlic.saute it well

3.      Add tomatoes and cook till it blends

4.      Add tamarind extract,salt,turmeric powder and chilli powder

5.      Add a cup of water ,when it starts boiling add dried prawns and cook till it is done

6.      Make pricks on the boiled egg and add this  to the boiling gravy

7.      Cook till the gravy dries up well

Serve with rice