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

Recipe 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. Sauté 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. Sauté for until the shallots are translucent.

Step 5: Add Curry Leaves and Blended Paste

Add 2 sprigs of curry leaves to the sautéed 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 simmer, 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 sauté until they turn light golden.

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

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

Step 12: Add Tempering to Curry

Pour the prepared tempering 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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