1. Prepare the Anchovies:

   • Wash the anchovies thoroughly until the water runs clear and the fishy smell is minimized.

   • Drain the water and place the anchovies in a strainer.

   • Mix in salt with the anchovies and set aside.

2. Prepare the Vegetables:

   • Dice the yellow onion.

   • Cut the green chili peppers in half vertically.

3. Cook the Onions and Chili Peppers:

   • Place a pan on medium-high heat and add 1/4 cup of vegetable oil.

   • Once the oil is heated, add the green chili peppers, a pinch of salt, and the diced onions.

   • Cook until the onions have softened, stirring occasionally.

4. Add Spices and Water:

   • Add 2 tablespoons of turmeric and stir well.

   • Add 2 tablespoons of chili powder and 1 cup of water, stirring gently to combine.

5. Cook the Anchovies:

   • Add the anchovies to the pan and mix gently.

   • Add a little bit more water if needed.

   • Place the cilantro on top of the curry, pressing it into the mixture without stirring to avoid breaking the fish.

6. Simmer and Finish:

   • Cover the pan with a lid and let the fish cook for 5 minutes.

   • Remove the lid, reduce the heat to medium-low, and allow the water to evaporate.

   • Once the water has evaporated, turn off the heat.

7. Serve:

   • Serve the anchovy curry hot, garnished with additional fresh cilantro if desired.

Tips:

• Ensure to wash the fish thoroughly to get rid of the “fishy” smell and clean the inside of the fish if they are large enough using scissors.

Enjoy your flavorful and aromatic anchovy curry!