Vellio Kodi (Anchovy Curry)

Vellios are a type of Anchovy. These tiny fish lend a wonderful flavor to Vellio Kodi (Anchovy Curry) – a ground coconut based curry. Even if you are not a fan of these tiny fish, like my hubby isn’t, the curry is just simply awesome and you’ll enjoy it. So drench your rice with this curry and enjoy.

Serves: 4 Persons

Prep. Time: 30 Mins.

Cooking Time: 12 to 15 Mins.

Ingredients:

[ Standard Measure : 1 cup = 250 ml ]

• Vellio (Anchovies) – 250 gms (cleaned)
• Onion (finely chopped) – 1 medium
• For the Masala Paste :
  • Coconut (freshly grated) – 1 cup
  • Kashmiri Red Chilly Powder – ½ tbsp.
  • Xacuti Masala Powder (see here) – 1 tbsp.
  • Corriander Powder – ½ tsp.
  • Turmeric Powder – ¼ tsp.
  • Ginger – ½ inch
  • Garlic – 3 cloves
  • Tamarind – 1 small marble sized ball (soaked in ¼ cup water)
• Oil – 2 tbsp.
• Salt – 1 ½ tsp. or to taste.

Step 1:     Clean and wash the vellios. Apply ½ tsp. salt and keep aside.

Step 2:     Grind the ingredients for the masala paste to a fine smooth paste using 1 ½ cups water.

Step 3:     Heat 2 tbsp. oil in a pot. Add the onion and saute till light golden.

Step 4:     Add the ground masala and saute on low heat for 2 minutes.

Step 5:     Rinse your grinder jar with 1 ½ cup hot water and add to the pot. Bring the curry to a boil.

Step 6:     Drain and add the anchovies. Add 1 tsp. salt or to taste and cook on medium heat for 2 minutes. Then switch off the heat. Cover the pot and let the curry rest for 10 minutes.

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