Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us

Anchovy Pulli Munchi (Anchovy Spicy & Tangy Chutney)


By The Gourmet Table, Down Under (Visit website)








Anchovies/Nethili/Ikan teri/Ikan bilis is a very nutrient rich, oily, salt water fish. It is a very popular Mangalorian accompainment relished with every meal be it sambar rice or congee. This chutney is also excellent with beer.


Pulli munchi is a tulu (language of Tulunadu, Karnataka, India) word and literally means tangy and spicy. This dried fish is either eaten deep fried as a snack/accompainment or used in a gassi (thick curry).


Anchovies in my cooking is sadly limited to this chutney, since I do not savor the strong cured flavor of the tiny fish. However, I absolutely love to gorge on this unique Mangi cuisine, which also happens to be my Dad's favorite.


To start with - the anchovies are either sauted in a hot pan with a tablespoon of oil or deep fried quickly for that crisp texture. However, I do not follow either of these method, simply because the anchovies is naturally such a oily fish, why add more!!! I spread the fish on a baking tray and flash it in a hot oven for 5 mins or until brown and crisp. This chutney also tastes good with dried shrimps and can be made in the same way by improvising on the tangy and spicy as per ones tastebuds.


Ingredients:
Anchovies dried  1 cup (follow any of the above method to make the fish crispy)
Grated coconut/Nariyal 1 cup
Green chillies 2-3
Coriander/Cilantro/Hara Dhania 1 cup
Ginger & Garlic 1 tbspn each
Cummin/Jeera 1 tspn
Tamarind/Imli 1 small peice
Curry leaves/Kari pata 5-6





Method:

Start with the coconut. Whiz it quickly in a grinder to a coarse texture and keep aside.

Now make a fine paste of the other ingredients except the anchovies and keep aside.

Whiz the anchovies lightly, just to break them or break it into two with hand.

Now add all the ingredients back in the jar together and whiz for a minute until mixed properly.

The chutney should have a coarse texture.

PS:

If you fancy a red chutney, skip coriander and green chillies. Use dried red chillies, the result is really awesome.

This chutney can be preserved for more than a week in a airtight container in the coldest part of the fridge.

Adding water or oil whilst grinding spoils the chutney and it cannot be stored for long.




related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Corn-crusted fish tacos with jalapeno-lime sauce and spicy black
    Corn-crusted fish tacos with jalapeno-lime sauce and spicy black (1 vote)
    Main Dish Easy
    20 Minute(s) 10 Minute(s)
    Ingredients :1 ½ lbs. tilapia (catfish and swai work too) ½ cup cornmeal 4-5 Tb. olive oil 8-16 tortillas (white corn tortillas are traditional) 1 ½ cup shredd...
  • Recipe Spicy beef jerky (dendeng balado)
    Spicy beef jerky (dendeng balado) (1 vote)
    Main Dish Easy
    20 Minute(s) 40 Minute(s)
    Ingredients :Dendeng Balado (Spicy Beef Jerky) Balado is versatile hot spicy sauce of Padang Food. We can cook it with eggplants or beef or prawns or eggs (boiled...
  • Recipe Turmeric fried rice with spicy sausage
    Turmeric fried rice with spicy sausage (1 vote)
    other Very Easy
    10 Minute(s) 10 Minute(s)
    Ingredients :500g Cold cooked rice (1.5 cups uncooked rice) 2 tbsp Chopped garlic 200-300g Prawns - remove shells, clean and cut into 3 section, season with salt...
  • Recipe Cilantro rice with tangy gravy & spicy fried fish
    Cilantro rice with tangy gravy & spicy fried fish (2 votes)
    Main Dish Easy
    10 Minute(s) 15 Minute(s)
    Ingredients :FOR TANGY GRAVY Star fruit 3 numbers Ginger(finely chopped) 1/2 tablespoon Yogurt 2 tablespoon Mustard seed 1 teaspoon Jaggery 1 small cube Salt As p...