Anchovies- Netholi Fish Curry, Kerala Recipe With Raw Mangoes
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
Coconut oil - 2 tbsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1 tsp
Large shallots, sliced- 4 (or add 10 small or pearl onions)
Ginger, chopped- 1 tsp
Garlic, chopped- 2 cloves
Green chilies, halved- 2
Curry leaves- 10 leaves
Kashmiri red chili powder- 1 tbsp
Turmeric powder- ¼ tsp
Coriander powder- 1 tbsp
Tomato, chopped- 1
Salt- 1½ tsp
Water- 1 cup
Anchovies, netholi- 15 to 20
Raw Mango, diced- 1, medium sized
Instructions
For making this curry, I've used big anchovies, known as Ko Netholi or Kozhuva in Kerala.
Instead of tamarind, I've added raw mangoes. If you don't have raw mangoes, soak 2 inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water, strain the tamarind extract.
Place a clay pot or saucepan over medium heat.
Add coconut oil, let turn hot.
Add mustard seeds, let splutter.
Add fenugreek seeds, saute for a few seconds. Do not burn the seeds.
Add small onions or shallots, saute for 2 minutes.
Add curry leaves, chopped ginger, garlic and green chilies. Saute till onions turn golden in color.
Add Kashmiri chili powder, turmeric powder, coriander powder and salt. Combine well.
Add chopped tomato, combine well.
Add water and cook till water comes to a slight boil.
Add anchovies and diced mangoes, combine well and cook covered for 15 minutes.
Anchovies will cook really fast, don't over cook they will break apart.
Taste and add more salt if required.
If the gravy is thick, add some water to thin it down & cook for 2 minutes.
Remove the pan from the heat and keep covered for some time.
Enjoy with rice, chapati, idiyappam, appam, orotti, pathiri, puttu, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/anchovies-netholi-fish-curry-kerala-recipe-with-raw-mangoes/