Nethili Meen Muttai Poriyal

Instructions

1. 1

   Marinate the Anchovies

   • In a mixing bowl, combine the cleaned anchovies with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp salt.
   • Gently toss to ensure each fish is evenly coated with the spices.
   • Let it marinate for 10-15 minutes.
2. 2

   Shallow Fry the Anchovies

   • Heat 1 tbsp of sesame oil in a wide, non-stick pan or kadai over medium heat.
   • Carefully place the marinated anchovies in a single layer, ensuring they don't overcrowd the pan.
   • Fry for 3-4 minutes, turning them once, until they are light golden and slightly crisp.
   • Remove the fried fish from the pan and set aside on a plate.
3. 3

   Prepare the Tempering (Tadka)

   • In the same pan, add the remaining 2 tbsp of sesame oil.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about 30 seconds until it turns a pale golden color.
   • Add the curry leaves and slit green chilies. Be careful as they may splutter. Sauté for another 30 seconds.
   • Add the finely chopped small onions and a pinch of salt. Sauté for 4-5 minutes until the onions become soft and translucent.
4. 4

   Sauté Masala and Add Eggs

   • Add the ginger-garlic paste and cook for 1 minute until its raw smell disappears.
   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and black pepper powder. Stir for 20-30 seconds to prevent burning.
   • Return the fried anchovies to the pan and gently mix with the onion masala.
   • Crack the 4 eggs directly into the pan. Sprinkle the remaining salt over the eggs.
   • Let the eggs cook undisturbed for about 30-45 seconds until the whites begin to set.
5. 5

   Scramble and Finish

   • Using a spatula, gently start scrambling the eggs, breaking them into large curds and combining them with the fish and masala.
   • Continue to cook for 3-4 minutes, stirring occasionally, until the eggs are cooked through but remain soft and moist.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final gentle mix.
   • Serve immediately.