Netholi (anchovies) Curry
INGREDIENTS:
- Nethili Meen (anchovies) - 1/2 lb
- Onion - 2 tbsp
- Garlic pods - 4 nos
- Ginger, chopped - 1" piece
- Tomato - 1 (medium)
- Oil - 1tbsp
- Salt - to taste
- Curry Leaves - 4-5
- Tamarind water - 1 cup
- Red chili Powder - 1 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Grated coconut - 1/2 cup
- Green chillies, sliced - 4 nos
- Drumstick-1 no, cut into 2" pieces
- Mustard seeds - 1/4 tsp
METHOD:
- Wash and clean the fish (cut the tail and head and clean it).
- Dust them with a little salt and turmeric powder keep them aside.
- Now just microwave the tamarind with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
- Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
- Mix it all together. You can taste and adjust the sour and spicy consistency from the above mixture.
- Now grind the onion,grated coconut and garlic into coarse paste and keep them aside.
- Grind the tomatoes into smooth paste and keep them aside.
- Now take a wide pan add 2 tbsp of vegetable oil and splutter mustard seeds.
- Add green chillies in it.
- Add drumstick to it.
- After that add ground onion- coconut paste, curry leaves saute it very well.
- Once the raw smell goes off add the tomato paste and mix it all together.
- Let them sit in the heat for few minutes until the raw smell goes off.
- Now add the tamarind water mixture
- Taste the salt and adjust according to it.
- Bring curry to boil in medium heat till the oil floats on top.
- The gravy should taste little sour and spicy.
- Finally add the fish and just bring it to a boil only once and remove from heat.
- Garnish with fried curry leaves.
Comments
