Monday, November 19, 2007

Dhall with Sardine and Fried Anchovies

Tired of the grilled, roasted and tossed routine Joe and I were yearning for some "basics" rice and curry it was! I did not even need to make a trip to the market, everything I needed was in the pantry/fridge.
The dhall is courtesy of Delia, mine of course pales in comparison to hers.

Green spilt peas (1 1/2 cups or more) washed and boiled with 3 cups of water, 2 pips of smashed garlic, some oil, a sliced green chili, 1/2 teaspoon small cummin, some turmeric and salt.
To fry in ghee
Mustard seeds
1 sliced Big red onion
Good bunch of curry leaves
1 cube anchovie stock
1/2 teaspoon cumin powder

Tamarind water
2-3 ripe tomatoes quartered
Some spinach leaves
Salt and

Once the dhall is cooked well, add the tamarind water and stir then add the tomatoes and fry the spices in the ghee in a small pan. When the onion is aromatic, add the fried spices to the dhall and taste for salt. Let it boil well and adjust for any other seasoning before switching off the fire to add the spinach and remove the pot from the fire.

1 can of sardine
1 big red onion sliced
1/2 inch of ginger sliced
3 pips of garlic smashed
2 green chilies sliced
1 red chilli sliced
Tamarind Water
2 tabelspoons of chili powder

Mix the chili powder with the tamrind water and leave aside. In a frying pan, saute the onion, garlic, ginger, and green and red chilies well. Add the tamarind/chilli paste and stir continously for about 5 minutes before adding the sauce from the sardine tin, stir for another 3-4 minutes before adding the fish pieces in and then tasting for salt.

Fried Anchovies
A cup of cleaned anchovies - fried and drained
A cup of sliced potatoes, par boiled, fried and drained
A cup of red onion sliced
Good bunch of curry leaves
10 birds eye chilies sliced (or use some cut dried chili)
1 teaspoon of chili powder
1 small lime
Salt and Pepper

Fry the onions, bird's eye chillies till aromatic in some oil, add the curry leaves and then add the potatoes and anchovies and 1 teaspoon of the chili powder and stir continously for 5 minutes before adding the squeezed lime juice. Taste and add if needed salt and pepper.

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