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Fresh Anchovies With Coconut

Quiche'n'Tell
A quick,light and delicate saute of whole, fresh anchovies with ginger, garlic, curry leaves and just-grated fresh coconut.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 kg fresh anchovies cleaned
  • 100 g small shallots thinly sliced
  • 1 inch piece of ginger minced
  • 2 fat garlic cloves minced
  • 2-3 green chillies slit halfway down the middle
  • 7-8 tbsps freshly grated coconut
  • 10 curry leaves
  • 3 tbsps coconut oil
  • 1 tsp black mustard seeds
  • 1/2 tsp turmeric powder
  • Salt

Instructions
 

  • Heat 2 tbsps of coconut oil in a pan on medium heat and throw in the mustard seeds.
  • As they crackle, reduce the heat and add the curry leaves followed by the shallots. Saute for a minute or two till translucent but not brown.
  • Now put in the ginger, garlic, green chillies and turmeric powder and cook for 20 secs more.
  • Gently tip in the fish and stir to coat with the other ingredients. Mix lightly so as to avoid breaking the delicate fish.
  • Cook for 5-7 minutes and add the salt and grated coconut. The fish will be done at this point.
  • Saute for a minute more, drizzle the remaining tbsp of coconut oil on top and take the pan off the heat. Serve hot or at room temperature.