I actually measured the amount of time it took me to prepare this dish. From start to finish. The fish was at room temperature.
- Approximately one dozen Anchovies.
- One Onion.
- Three or Four Green Chilies.
- Three or Four Tomatoes.
- 1/2 Teaspoon Garlic Paste.
- 1/2 Teaspoon Turmeric.
- 2 Teaspoons of Coriander Powder.
- A nice big fistful of coriander leaves.
- Red Chilly Powder – Optional. I did not use it.
Start heating about 2 tablespoons of oil and while it heats, chop up the onion and remove the top part of the chilies. Start sauteing the onions and green chilies. While they cook on medium, chop the tomatoes. When chopped, add them to the onions. Add the garlic paste, coriander powder, turmeric powder. Season with salt. Mix well and let them cook on medium heat.
On another stove start heating about 100 ml of water.
Finely chop the coriander. By now the oil would have started to separate from the tomatoes. Only after this happens, add the coriander and hot water to the masala.
When the gravy starts to get a rolling boil, add the fish. High heat for about 2-3 mins, so that the fish gets to the same temperature.
Cover and cook on low heat for another 6-8 mins.
Open and dry up the consistency if needed. But I highly recommend that you don’t reduce it a lot. That watery gravy is just perfect to soak into dosa’s or idlies.
I paired this up with some green moong dosa’s to keep the meal low carb.