Gunpowder is a spicy condiment made from fried anchovies (good, old ikan bilis), dried chillies, coconut and aromatic, Ayurvedic spices. In Kerala, where it originated, it is called Karuvadu (anchovy) Podi (dust), a beloved placeholder at every meal. We call it Gunpowder because it's e # # - this is no wallflower side-dish. It can raise a plate of rice to an addiction, top a salad, plump a s
andwich, whisper secrets into dips and curries, or whip up a storm in your cup noodle. It's the go-to condiment you'll want to eat with everything. And I make it like my Amma did, using only natural ingredients, minimum salt and oils, but it still packs a powder keg of flavour. The coconut and spices protect the mixture from spoilage so it will keep for ages in the fridge - but you'll empty the tub long before you'll have to worry about that, I promise. Treat your tastebuds to a new sensation. Pull the trigger. (Go on, give me some more gun-related corny lines. You know you want to.)
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