Steamed Basmati Rice, Dry Fish Chutney and Boiled Egg

Ingredients

• 50 g Dried Anchovies (Heads and tails removed)
• 2 tbsp Coconut Oil
• 1 cup Grated Coconut (Freshly grated and tightly packed)
• 8 small Shallots (Peeled)
• 6 whole Dried Red Chillies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 1 tsp Tamarind Paste
• 1 sprig Curry Leaves (Fresh leaves)
• 0.5 tsp Salt (Adjust carefully as dried fish is salty)

Instructions

1. 1

   Prepare the Dried Fish

   • Clean the dried anchovies by removing the heads and any visible guts. Rinse them under running water.
   • Soak the cleaned fish in a bowl of warm water for 10-15 minutes. This step is crucial for reducing excess salt.
   • Drain the water completely and pat the fish thoroughly dry with paper towels. Ensuring they are dry is key to making them crispy.
2. 2

   Roast Fish and Chillies

   • Heat the coconut oil in a small pan or kadai over medium-low heat.
   • Add the dried anchovies and fry for 4-5 minutes, stirring frequently, until they turn golden brown and become very crispy. You'll notice a fragrant aroma.
   • Using a slotted spoon, remove the crispy fish from the pan and set aside on a plate.
   • In the same oil, add the dried red chillies and roast for 30-60 seconds until they puff up slightly and darken in color. Be careful not to burn them. Remove and set aside with the fish.
3. 3

   Grind the Chutney Base

   • In a small mixer grinder jar or a traditional mortar and pestle, combine the grated coconut, peeled shallots, roasted red chillies, chopped ginger, tamarind paste, and salt.

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.