28 PEANUT AND DRY ANCHOVY CURRY

Raw Peanuts( Groundnuts) and Dry Fish( Dried Anchovy) Curry

Verkadalai Karuvaadu Kuzhambu


My friend SV always talks about adding dry fish( karuvaadu) in peanut(verkadalai kuzhambu) curry and or dry field beans( mochai kottai) curry. Many time I make the vegetarian version of peanut curry by adding brinjal and or drumsticks which is a very good combo and tastes good with hot rice. This is recipe for Non vegetarian by adding dry fish in the curry. You can also add drumstick to the same. While cooking you really get a strong smell of the anchovy, so try to do it ahead itself if having guests :).

For my vegetarian version click here

Peanuts - 1 cup
Dried Anchovy( Karuvaadu) - few
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 1 marble size soaked in water and pulp extracted
Coconut paste - 3/4 th cup
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 3/4 tsbp
Salt as needed
Oil - 3 tbsp

For tempering:
Mustard seeds, urad dhal, curry leaves and 1 tbsp oil


Can substitute the powders with home made curry powder( mulaga thool, pulusu podi).

Cook peanuts in enough water for 2 whistles . Remove and keep aside.

Wash anchovies in warm water to remove salt and sand many times.( Note anchovies get cooked fast).

Heat oil in a pan and add chopped onions. Fry till golden brown. Next add chopped tomatoes and fry till they are mashed and water leaves out. Next add all the powders and mix once. Add tamarind paste along with a cup of water. Reduce flame and cook till it thickness. Then add coconut paste, cooked peanuts, dry anchovy and salt and cook till raw smell leaves out from the coconut and anchovies are cooked.

Temper the curry with the tempering ingredients and serve with hot rice.

As a variation can also add drumstick and brinjal after frying tomatoes and follow the same procedure.