Papadum Anchovy Stacks with Garlic Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 12 Papadam (Indian flatbread made with lentil flour, available at Indian food markets)
- 8 ready to cook Anchovy fillet (or mullet)
- olive oil
- 150 grams Pastry flour
- 1 can diced Tomatoes (about 400 g)
- 1 small onion
- 2 garlic cloves
- 1 tsp sugar
- salt
- freshly ground peppers
- cayenne pepper
- Poppy seeds
Preparation steps
1.
Rinse anchovy fillets and pat dry and season with salt and pepper. Heat 5 tablespoons oil in a pan. Dredge fillets in flour and tap off excess flour and fry in hot oil on both sides for about 1-2 minutes until golden brown. Drain on paper towel.
2.
Peel onion and garlic and finely chop. In a pan, heat 2 tablespoons oil and sauté onion and garlic. Add tomatoes and bring to a boil and reduce heat and cook uncovered for another 6 minutes over low heat. Season with salt, sugar and cayenne pepper.
3.
Layer 3 poppadoms and 2 fillets in 4 stacks and add garlic tomato mixture over fish on each layer. Sprinkle with poppy seeds and serve immediately.
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