Name: Kerala Style Anchovy Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1/2 kg (cleaned) Anchovy; 6-7 cloves (rested in water) Tamarind (Garcinia); 1 cup Grated coconut; 1 tbsp Coriander powder; 2 tbsp (or 1.5 tbsp ordinary chilli powder) Kashmiri chilli powder; 1/2 tsp Turmeric powder; as needed (for blending) Water; 3 tbsp Coconut oil; 1 tsp, chopped (small piece) Ginger; 2 tsp, chopped (2 big cloves) Garlic; 2, cut Green chilli; 10-12, cut Shallots; 2 sprigs Curry leaves; as required Salt; 1, cut Medium-sized Tomato; 1 tbsp Coconut oil; as needed Mustard seeds; 2, cut Shallots; 3 Dry red chilli; as needed Curry leaves

Ready in

40 mins

Cuisine

Indian · Kerala

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Sujitha on YouTube

Summary

This video demonstrates how to prepare a delicious and traditional Kerala-style anchovy fish curry. The recipe involves blending a coconut-based paste with spices, cooking it with anchovies, and finishing with a flavorful tempering. This calcium-rich dish is perfect to serve with rice.

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All Ingredients - Main Ingredients

Anchovy 1/2 kg (cleaned)
Tamarind (Garcinia) 6-7 cloves (rested in water)

All Ingredients - For Blended Paste

Grated coconut 1 cup
Coriander powder 1 tbsp
Kashmiri chilli powder 2 tbsp (or 1.5 tbsp ordinary chilli powder)
Turmeric powder 1/2 tsp
Water as needed (for blending)

All Ingredients - For Curry Base

Coconut oil 3 tbsp
Ginger 1 tsp, chopped (small piece)
Garlic 2 tsp, chopped (2 big cloves)
Green chilli 2, cut
Shallots 10-12, cut
Curry leaves 2 sprigs
Salt as required
Medium-sized Tomato 1, cut

All Ingredients - For Tempering

Coconut oil 1 tbsp
Mustard seeds as needed
Shallots 2, cut
Dry red chilli 3
Curry leaves as needed

Tools You'll Need

Spice level: FieryFor chiliheads only — taste before serving.

From:Chili powderKashmiri chiliGingerGreen chiliMustardRed chili

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

Step-by-Step Instructions

Step 1: Prepare the Blended Paste

In a mixer jar, combine 1 cup grated coconut, 1 tbsp coriander powder, 2 tbsp Kashmiri chilli powder (or 1.5 tbsp ordinary chilli powder), and 1/2 tsp turmeric powder. Add water as needed and blend into a smooth paste. Set aside.

Step 2: Prepare the Tamarind

Soak 6-7 cloves of Garcinia tamarind in warm water and set aside.

Step 3: Sauté Aromatics

Heat 3 tbsp of coconut oil in a clay pot. Add 1 tsp chopped ginger and 2 tsp chopped garlic. until the raw smell disappears.

Step 4: Add Shallots and Green Chillies

Add 2 cut green chillies and 10-12 cut shallots to the pot. for until the shallots are translucent.

Step 5: Add Curry Leaves and Blended Paste

Add 2 sprigs of curry leaves to the aromatics. Immediately add the blended coconut-spice paste to the pot. Mix well and cook for until the oil separates and the paste thickens.

Step 6: Add Water and Salt

Rinse the mixer jar with warm water and add this water to the curry. Mix well. Add salt as required and mix again.

Step 7: Add Tamarind

Once the curry comes to a boil, add the soaked Garcinia tamarind cloves. Mix gently.

Step 8: Add Anchovy and Tomato

Add the 1/2 kg cleaned anchovy and 1 medium-sized cut tomato to the boiling curry. Gently mix to ensure the fish is coated with the curry.

Step 9: Cook the Curry

Cover the pot and cook until small bubbles appear. Then, remove the lid and let it , gently rotating the pot occasionally (do not stir vigorously to avoid breaking the fish). Cook for a total of until the curry thickens and the fish is cooked through.

Step 10: Prepare Tempering

In a separate small pan, heat 1 tbsp of coconut oil. Add mustard seeds and let them splutter. Then add 2 cut shallots and until they turn light golden.

Step 11: Add Dry Red Chilli and Curry Leaves to Tempering

Add 3 dry red chillies to the and briefly. Finally, add curry leaves and until fragrant.

Step 12: Add Tempering to Curry

Pour the prepared over the anchovy fish curry. Mix gently. The anchovy fish curry is now ready to be served.

Pro Tips

• Anchovy is rich in calcium, good for strengthening bones, especially for children.

• Do not overcook the fish after adding it to the curry.

• Let the curry sit on the stove after tempering for the residual heat to thicken it.

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