Cook With Love:Anchovies Eggplant Curry

Anchovies eggplant curry is a popular Indian dishes originated from South India, specifically Andra. Simple yet tasty dishes to savour your taste buds. Moreover, anchovies are the inexpensive kinds of seafood that available almost every part of the world. However, the quality may differ so the good one gives a more delightful taste. It is generally tastier upon eating the next day after giving a mild heat because the flavours sip over the curry overnight and soar the taste.

Serving:5-6 pax

Ingredients:

500g anchovies, cleaned

2 medium-size eggplant, cut cubes, fry to half cook and kept aside

6 small onion, cut half

10 cloves of garlic

3x3 cm ginger

1 tomato, cubed

2 tbsp mixture of mustard seeds, fennel seeds, coriander seeds and urad dhal

15 curry leaves

1 lime size of tamarind paste, dissolved in 200mls

2 tbsp meat curry powder

2 tbsp chilli powder

1 tsp asafoetida

5 tbsp mustard oil

salt as per taste

1.5 L of water

Methods:

1. Crush the ginger and garlic, keep separately.
2. Heat the oil for 1-2 minutes and roast the anchovies till slight brown followed by the mixture of spices.
3. Drop the onion, crushed ginger and garlic, curry leaves to toast awhile.
4. Sprinkle the asafoetida and put the tomatoes.
5. Add the curry and chilli powder and some salt.
6. Pour tamarind water and water to give a strong boil or concentrate which may take 20 minutes at medium heat.
7. May add up the salt if insufficient.
8. Off the stove and strew the fried eggplant over the curry.
9. Serve hot with white rice or best with parboiled rice.

Tips:

• the ginger and garlic taste best when crushed with mortar and pestle or stone pounder in the traditional ways of cooking
• do not burn out anchovies which may deteriorate the taste
• preferable use small onions but may substitute with 2 large onions
• asafoetida helps for digestion but put in a small amount
• spiciness can be adjusted by increasing the chilli powder
• may choose to pour 200mls of evaporated milk or thick coconut milk about 5 minutes prior to end the cooking
• over fried eggplant may be soggy and distorts the curry's consistency

Foods bind human together for LOVE!