Blue Anchovy Fish Amaranthus LUMINO

INGREDIENTS :

Anchovy fish 1/2 kg,Head cut and body cleaned. Priced at 1500 per 500 grams of Bonaire dollar 

Bermuda  Onions paste - 1

Brandywine tomatoes paste - 2

Thai green and red chillies - 10

சொல்லுங்க சொல்லுங்க மாப்பிள்ளை 

Curry leaves - 10

Coriander leaves chopped - 1 cup

Amaranthus Red  Spinach chopped - 1 cup

Sea Salt and Turmeric mix

Fish gravy masala - 1 pack

Aamchur Dry mango powder - 1 tbsp

Panch Phoran - 1 tbsp

Methi leaves - 1 small cup

Coconut Oil - 100ml

DIRECTIONS : 

Wash the cut Anchovy fish in salt and turmeric mix.

In a pan,add panch Phoran seeds,curry leaves,Thai chillies and fry.

Dont add preserved ginger garlic paste as it will overtaste the gravy and mismatch the fish.Anchovy Fish is usually quite bitter.

Dont add chopped garlic or ginger.It will also spoil the broth and create headache.

Cooked by Me For Midnight Hunger 

Dont add lemon to the gravy as it will be very sour.Anchovy has some sweetness in it.

Dont add palm sugar as it will also overtaste.

Be normal.Traditionally Andhra style.

Add the onion paste and tomato paste.You can mix one piece of ginger and 5 garlic while grinding the paste.Fry for 2 mins untill golden brown.

Add the fish gravy masala and red spinach.Fry for another 2 mins.Untill oil separates.

Add the anchovy pieces.Mix well.

Donot fry the fishes for the gravy like chicken or mutton.If you need a murgh,then let the gravy sit for 5 minutes in medium flame after the oil gives out in completion process.

Donot add salt as these fishes contain excess salt in nature.Can add some cooking citric acid crystals for a purity.

Close and and cook for 15 minutes.Sprinkle some water if it starts to smoke.

Donot add excess water to the gravy more than 1 tumbler,it will spoil the broth and taste.The spinach will give out water.

Add amchur powder and methi leaves on top.

Anchovy Amaranthus Dry Gravy is ready.Serve with boiled moongbean sprouts.