Been born and brought up in Pondicherry, a beautiful seashore city i have been pampered by fresh seafoods. Obviously i miss those super fresh seafoods here. My mom makes seafoods twice a week either as gravies or as fries. My most favourite fish is always the small tiny anchovies, with which we make pakoras. If you visit Pondicherry,you should taste these fish pakoras or prawn pakoras we call them as kavapu, these sea food fritters are my grandma's signature dish.
Eventhough Anchovies are available in frozen food section, i'll never fail to get them from. This time i had a chance to get some large sizec anchovies, back home i prepared a Pondicherry style milagu kuzhambu aka peppered anchovy gravy. Love this gravy simply with hot steaming rice and papads, while typing itself my mouth is watering here.This dish is one of my mom's signature dish, which i cooked from my handwritten cookbook. If you want to make a different fish curry,give a try to this gravy.This gravy tastes fabulous after a day, so you can keep some aside to have them the next day with some idlies or dosas for breakfast.This post goes for the CC Challenge of the month.
Eventhough Anchovies are available in frozen food section, i'll never fail to get them from. This time i had a chance to get some large sizec anchovies, back home i prepared a Pondicherry style milagu kuzhambu aka peppered anchovy gravy. Love this gravy simply with hot steaming rice and papads, while typing itself my mouth is watering here.This dish is one of my mom's signature dish, which i cooked from my handwritten cookbook. If you want to make a different fish curry,give a try to this gravy.This gravy tastes fabulous after a day, so you can keep some aside to have them the next day with some idlies or dosas for breakfast.This post goes for the CC Challenge of the month.
