Omega 3 is one of the most important fatty acids that the body needs. Its present in both anchovies and kulfa.
Most people fry anchovies but this process destroys over 70% of these acids. This tender steaming way of cooking this fish will give you the maximum bang for your buck.
Saute a small chopped onions, cumin and green chilies in oil. Add a little ginger garlic paste. Cook a lot of tomatoes till they soften and the oil separates. Season with salt, turmeric powder and coriander powder. Add washed Kulfa. Don’t discard the stems. Once they have all softened up add the anchovies. Cook on a high heat till the sauce is hot again. The temperature would have dropped with the addition of the fish. Be very careful. Stir as delicately as possible. Get the heat to low and let them simmer for 10 mins.
While eating take a full fish inside your mouth and slowly pull the bones out while holding the flesh with your teeth. This way the thin middle bone will easily come off the fish. Any small bones left can be easily chewed up.