Karuvaadu Thokku.

Ingredients:

Dry fish 1 bowl full(I used Anchovies today)
Large red onion 2-4 finely chopped
Large country tomatoes 2-4 finely chopped
Garlic 2 whole – peeled and semi-chushed
Turmeric powder 1 + 1 spoon
Chili powder 2 spoons
Green chilies 5 slitted
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 fistful
Urad dal 1 fistful
Curry leaves 1 cup
Sesame oil 1 cup.

Method:

In a running water wash the dry fish several times. Maybe until water runs clear. Now sprinkle 1 spoon of turmeric powder to this and mix them thoroughly. Set aside for 14-20 minutes.

In a large wok/kadai, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Now add green chilies and curry leaves….let them fry well.

Further add chana and urad dal…fry them till it turns to reddish color.

Now add garlic and fry them till fragrant and followed by onions. Fry onions till it turns to golden color. Again followed by tomatoes….fry them till it looses its water content.

To this add turmeric and chili powder. Let them blend well.

Now again wash the dry fish…until the water runs clear.(as we marinated it with turmeric powder)

Add this fish to the above set-up. Cover and cook for 15-20 minutes over low – medium heat. Once the dry-fish is done. Remove from stove.

Serve hot along with steam cooked rice.