Set 1
Anchovies – 200gms
Rice flour – 2 Tbsps
Chilli Powder – 1 tsp
Coriander Powder – 1 Tbsp
Turmeric powder – ½ tsp
Salt as required
Lemon juice – 1 Tbsp
Set 2
· Onions – 1 thinly sliced
· Garlic – 3 pods crushed
· Ginger – 1 inch grated
· Sambhar powder – 1 Tbsp
· Fennel seeds – 1 Tbsp
· Lemon juice – 1 Tbsp
· Curry Leaves – a twig
Mix all the ingredients under set 1 and leave to marinate for half an hour. Pan or deep-fry them until cooked and set aside.
Heat some of the left over oil in a pan and add the fennel seeds and curry leaves. Then add the onions and fry them until golden. To this add the ginger, garlic and sambhar powder and fry until they are well mixed. To this add the fried anchovies and lemon juice and stir carefully until well mixed.
Anchovies – 200gms
Rice flour – 2 Tbsps
Chilli Powder – 1 tsp
Coriander Powder – 1 Tbsp
Turmeric powder – ½ tsp
Salt as required
Lemon juice – 1 Tbsp
Set 2
· Onions – 1 thinly sliced
· Garlic – 3 pods crushed
· Ginger – 1 inch grated
· Sambhar powder – 1 Tbsp
· Fennel seeds – 1 Tbsp
· Lemon juice – 1 Tbsp
· Curry Leaves – a twig
Mix all the ingredients under set 1 and leave to marinate for half an hour. Pan or deep-fry them until cooked and set aside.
Heat some of the left over oil in a pan and add the fennel seeds and curry leaves. Then add the onions and fry them until golden. To this add the ginger, garlic and sambhar powder and fry until they are well mixed. To this add the fried anchovies and lemon juice and stir carefully until well mixed.
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