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Anchovies are small forge fish. Generally they are salted and sun dried but utilization in fresh condition is also common. They are also canned and marketed. Morocco is the largest supplier of canned anchovies. They contain vitamins A,B and E and minerals like potassium, magnesium, copper, sodium and traces of zinc. They also contain polyunsaturated fatty acids which are heart friendly and help to reduce cholesterol and heart ailments. Rich in proteins, anchovies are good for children and aged people.

Raw (Fresh) Anchovies : 500 grams
Sour Mangoes(Meduim Size) : 3 Nos.
Ginger-garlic Paste : 1 Tab. Spoon
Red Chilly Powder : 1 Tab. Spoon
Turmeric Powder : 1 Tea Spoon
Onion Pieces : 2 Cups
Onion Paste : 1 Cup
Green Chillies (split) : 6 nos.
Refined Oil : 250 ml
Salt : As required

Ingredients For Spicy Paste: -
Cloves : 6 nos.
Cardamom : 6 nos
Cinnamon : 3 inch Piece
Ginger : 3 inch piece
Garlic Bulbs : 10 nos.


1. Remove scales, fins and visceral parts of anchovies and wash them thoroughly with salt and water.

2. Apply turmeric powder, ginger-garlic paste, red chilly powder and a tea spoon salt to the fish and leave to marinate.

3. Peel the mangoes and cut into thin, small slices.

4. Add one cup of onion pieces and all ingredients for spicy paste to a grinding jar and grind into a fine paste (spicy paste).

5. Add oil to a deep bottomed pan and heat. Add the remaining cup of onion pieces and fry till brown. Also add the onion paste, split Green chillies and the spicy paste and fry until oil shows up.

6. Now add the mango slices and cook until they become smooth.

7. Add the marinated anchovies, mix carefully with out damaging the fish and fry till oil separates.

8. Add enough salt and some water and simmer on medium flame until the contents are cooked well.

Serve hot.

Preparation Time: 40 Minutes Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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