ANCHOVIES IN THICK CHILI GRAVY (VERSION NO. 2)/ NETHILI KARUVADU SAMBAL & STIR FRIED LONG BEANS / PAITHANGAI PERATAL /

Hello there my esteem readers, welcome to my blog Ruku's Authentic Kitchen Flavors where real food recipes are shared.

In my previous recipe, I have shared how to make my mom's Coconut Rice and Anchovies in Thick Chili Gravy (Version No. 1). Today, I am going to share my Version No. 2 of Anchovies in Thick Chili Gravy / Nethili Karuvadu Sambal which is slightly different from my mom's. The difference is that I blend the onions, my mom slices the onions and accompanied with a quick Stir Fried Long Beans. It is a best combo to be eaten with the coconut rice. 

You can add on other condiments to accompany the coconut rice and the gravy. A complete set of Nasi Lemak shown in picture below. Hope all of you try this at home and enjoy!

Anchovies in Thick Chili Gravy /Nethili Karuvadu Sambal

INGREDIENTS
1 1/2 cup anchovies (small size, washed and soaked for 5 minutes to take out the excess salt)
2 big onions (roughly chopped)
5 cloves garlic (roughly chopped)
thumb size ginger (roughly chopped)
8 dried chilies (washed and boiled for 5 minutes)
1 large tomatoes (cubed)
5-6 tablespoons oil
Salt to taste

PREPARATION METHOD

1. Blend onions, garlic, ginger and chilies to a fine thick paste. Keep aside.

Blend onions, garlic, ginger & chilies except tomatoes

Thick smooth paste

2. Heat up oil in a wok and add the anchovies and fry till half cooked.(Note: if you can find the small anchovies any other size will do. Clean, rinse and soak the anchovies for 5 minutes, use a pestle and motor / grinding stone / ammi kallu and mash / grind slightly. This will make it soften.)

small anchovies

fry till half cooked

3. Then add in the tomatoes and cook till it is soft. Then add in the chili paste and salt to taste. Taste before adding the salt. Cook till the oil separates.

4. The gravy is ready to be served.

STIR FRIED LONG BEANS

INGREDIENTS

10 long beans (washed and sliced diagonally)

2 tablespoons ground nuts

1 medium size onions (cubed)

4 cloves garlic (chopped) 

2 green chilies (sliced)

1/2 cup of thick coconut milk

3 tablespoon oil

Salt to taste

PREPARATION METHOD

1. Heat up oil in a wok. Add in the ground nuts and saute till slightly brown.

2. Then add in the onions, garlic and green chilies and saute till the raw smell are gone. Now add in the long beans and salt to taste. Cook till the long beans are half cooked.

3. Then add in the coconut milk and stir well. Let it cook till the milk evaporates.

4. The long beans ready to be served.