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anchovies coconut and fried kale in a bowl

Sri Lankan anchovy salad

Anchovy mallum infused with peppery mustard flavors with hints of yellow curry powder and laced with little savory notes from Malabar tamarind and truly is a fiesta in one bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Sri Lankan
Ingredients Method

Ingredients
  

  • 200 grams dried small anchovies
  • one bunch of kale
  • 1 tsp yellow curry powder
  • 1/2 tsp red curry powder
  • 2 green chilies minced
  • 1/2 cup water
  • 11/2 cups grated coconut
  • 1 clove of malabar tamarind
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 clove of garlic minced
  • 2 shallots minced
  • 3 curry Leaves sliced
  • 1 tsp salt
  • 2 tsp black pepper

Method
 

  1. Rinse the anchovies and simmer the anchovies with salt, pinch of yellow curry powder and clove of malabar tamarind. drain and set aside.
  2. Slice the kale leaves thin.
  3. Mix curry powders, minced garlic, shallots, black pepper, and garlic with grated coconut
  4. Heat oil in a shallow pan to high and add mustard seeds. When they are popping, add anchovies and curry leaves. Fry for a couple of minutes.
  5. Add grated coconut mixture and continue mixing and cooking for another 3 to 4 minutes until flavors are absorbed and raw taste of coconut disappears. turn the flame off and add lime juice. Give a taste test and adjust seasoning to your liking.