This is a print preview of "Lemongrass anchovies in chili gravy" recipe.

Lemongrass anchovies in chili gravy Recipe
by Navaneetham Krishnan

Lemongrass anchovies in chili gravy

Fried anchovies, red chilies, large onion, lemongrass and bouncy long beans

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: its a side dish

Ingredients

  • 1 cup anchovies - soak for about 10 minutes and drain off excess water.
  • 10 long beans -cut into 1 inch length.
  • 2 tbsp dried chili paste
  • 1 lemongrass - smashed/crushed
  • 1 large onion - slice into rings
  • 3-4 garlic - sliced/chopped
  • 1 tbsp (or as per taste) calamansi lime juice
  • Oil as needed
  • Salt for taste

Directions

  1. Heat oil; fry anchovies till crispy and crunchy.
  2. Remove and keep aside.
  3. Leave about 2 tbsp of oil in the same frying pan.
  4. Add garlic, lemongrass and onion.
  5. Fry for about 1 min.
  6. Put in chili paste; fry till oil splits.
  7. Add long beans; pour lime juice and season with salt.
  8. Cook for a texture you prefer.
  9. (Note: pour a bit of water if needed)
  10. Lastly add fried anchovies.
  11. Stir to combine in and remove from heat.