Ingredients

• Nethili karuvadu / Anchovies (dry fish) – 1/2 kg
• Onion – 2 (cut lengthwise)
• Tomato – 1 (small)
• Belacan paste – 2 to 3 tsp
• Dry Red Chillies – 3
• Garlic – 4 flakes (chopped finely)
• Oil – 3 tsp
• Chilli powder – 1 tsp  (optional)
• Coriander powder – 1/4 tsp (optional)
• Salt – as per taste
• Turmeric powder – 2 pinches (optional)
• Curry leaves – few
• Coriander leaves – few
• Water – if needed (optional)

Method

• Wash the anchovies nicely and allow to soak for 15 min at least.
• Soak the dry chillies in hot water.
• Filter the water completely, and mix the chilli powder, turmeric, little salt and coriander powder and allow the marination for another 10 min.
• In the mean time, make a paste with the dry chillies and tomato and keep ready.
• Now adding 1 tsp of oil, fry the anchovies nicely until crispy and keep aside.
• In a pan, add oil, onion and curry leaves and fry them until light brown color.

• Add the belacan paste and garlic and saute well, till the aroma comes.
• Now add the fried anchovies and chilli paste.
• If needed sprinkle little amount of water.
• Check for the seasoning and switch off the stove.
• Garnish with coriander leaves and server this famous malaysian dish with roti, chappathi or plain white rice.

Note:
The actual recipe, do not allow the marination of chilli powder, turmeric powder, coriander powder (my mom mixed it without my knowledge)

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