Dry Anchovies Fish and Egg Curry | Spicy Coastal Recipe

Dry anchovies fish and egg curry is a traditional South Indian dish that combines the bold flavors of dried anchovies (nathli in Tamil) with aromatic spices and boiled eggs. This semi-gravy curry is perfect for pairing with plain rice and dal, making it a comforting and satisfying meal. The dish is simple to prepare, yet it’s packed with coastal flavors that seafood lovers will enjoy. Whether you’re new to cooking with dried fish or looking for a unique recipe, this curry is a must-try!

Table of Contents

How to Make Dry Anchovies Fish and Egg Curry | Easy Recipe

Ingredients

Here’s what you’ll need to make this delicious dry anchovies fish and egg curry:

Dried anchovies (nathli) – 100 gms
Boiled eggs – 2-3 (optional but highly recommended)
Oil – 3 tbsp
Onions – 2, finely chopped
Red chili powder – 2 tsp (adjust to taste)
Turmeric powder (haldi) – ¼ tsp
Water – 1 cup (divided into two ½ cups)
Coriander leaves (dhania) – ⅓ cup, chopped

Step-by-Step Instructions

Step 1: Prepare the Dried Anchovies

Wash the dried anchovies thoroughly under running water to remove any sand or dirt.
Soak the cleaned anchovies in water for about 30 minutes to soften them. Drain and set aside.

Step 2: Sauté the Onions

Heat 3 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they become soft and translucent.

Step 3: Add Spices

Add red chili powder and turmeric powder to the sautéed onions. Stir well and cook for about 30 seconds to release the flavors of the spices.
Pour in ½ cup of water, cover the pan with a lid, and cook until the water is absorbed and the onion mixture becomes thick and well-cooked.
Use a spoon to mash the onion mixture slightly for a smoother consistency.

Step 4: Cook the Dried Anchovies

Add the soaked dried anchovies to the pan along with another ½ cup of water. Stir gently to combine everything.
Cover the pan with a lid and cook on medium flame for about 3–4 minutes until the water reduces and forms a thick gravy consistency.

Step 5: Add Boiled Eggs

Once the curry starts releasing oil from the sides, add boiled eggs to the pan. Stir gently so that the eggs are coated with the flavorful gravy.
Sprinkle chopped coriander leaves on top, cover with a lid, and let it simmer on low flame for another 5 minutes.

Serving Suggestions

Serve this flavorful Dry Anchovies Fish and Egg Curry hot with plain steamed rice and tomato dal for a comforting meal. It also pairs well with jeera rice or chapati for a hearty dinner.

Tips

To adjust spice levels, you can reduce red chili powder to 1 tsp and add slit green chilies for milder heat.
If the curry becomes too dry while cooking, add a little more water to achieve your desired gravy consistency.
Coriander powder (1 tsp) can be added along with chili powder for additional flavor.
You can skip boiled eggs if you prefer a simpler version of this curry.

To recreate this dish at home, shop for premium-quality dry anchovies from Spicy Finds. We also offer other dried seafoods like prawns, squid prawns chutney powder, and non-veg pickles to help you explore more traditional recipes from India’s coastal regions.

This South Indian-style dry anchovies fish and egg curry is an easy yet flavorful dish that brings out the best in dried seafood. The combination of spicy onion-based gravy, tender dried anchovies, and boiled eggs creates a comforting meal that’s perfect for seafood lovers.