{"id":32303,"date":"2024-04-18T13:47:31","date_gmt":"2024-04-18T17:47:31","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32303"},"modified":"2024-04-18T14:27:43","modified_gmt":"2024-04-18T18:27:43","slug":"anchovies-netholi-fish-curry-kerala-recipe-with-raw-mangoes","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/anchovies-netholi-fish-curry-kerala-recipe-with-raw-mangoes\/","title":{"rendered":"Anchovies- Netholi Fish Curry, Kerala Recipe With Raw Mangoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32306\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/Anchovies-netholi-fish-curry-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/Anchovies-netholi-fish-curry-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/Anchovies-netholi-fish-curry-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/Anchovies-netholi-fish-curry-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kerala style fish curry with anchovies &amp; raw mangoes&#8230;<\/p>\n<p>Spicy, tangy &amp; tasty fish curry with anchovies. Anchovies are small sized fish &amp; is widely available in Kerala. In Canada, it&#8217;s not available in the Canadian stores, some Asian stores have it. The other day, I got frozen anchovies from the Kerala store in my city. I was excited to cook with it, fried anchovies tastes delicious.<\/p>\n<p>These are slightly big anchovies. In Trivandrum, Kerala this is called Ko Netholi &amp; in some places it&#8217;s called Kozhuva. Whatever you call it, these are really tasty fish. I fried some of the anchovies &amp; the remaining I turned into a curry.<\/p>\n<p>Kerala fish curries are spicy &amp; tangy, tamarind is usually added tom impart the tanginess. For this curry, I&#8217;ve added raw mangoes which imparted the slightly sour tastes, also the cooked raw mangoes taste really good.<\/p>\n<p>I enjoyed this fish curry with Kerala matta or kuthari rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32307\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/netholi-meen-curry-kerala-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/netholi-meen-curry-kerala-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/netholi-meen-curry-kerala-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/netholi-meen-curry-kerala-recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/04\/kerala-fish-curry-with-anchovies-475x200.jpg\" \/>\n<div class=\"item ERName\">Anchovies- Netholi Fish Curry, Kerala Recipe With Raw Mangoes<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Coconut oil &#8211; 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Fenugreek seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Large shallots, sliced- 4 (or add 10 small or pearl onions)<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 tsp<\/li>\n<li class=\"ingredient\">Garlic, chopped- 2 cloves<\/li>\n<li class=\"ingredient\">Green chilies, halved- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 10 leaves<\/li>\n<li class=\"ingredient\">Kashmiri red chili powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bc tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Tomato, chopped- 1<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ingredient\">Anchovies, netholi- 15 to 20<\/li>\n<li class=\"ingredient\">Raw Mango, diced- 1, medium sized<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">For making this curry, I&#8217;ve used big anchovies, known as Ko Netholi or Kozhuva in Kerala.<\/li>\n<li class=\"instruction\">Instead of tamarind, I&#8217;ve added raw mangoes. If you don&#8217;t have raw mangoes, soak 2 inch slice fresh tamarind in 1\/2 cup lukewarm water for 5 minutes, squeeze the tamarind in water, strain the tamarind extract.<\/li>\n<li class=\"instruction\">Place a clay pot or saucepan over medium heat.<\/li>\n<li class=\"instruction\">Add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add fenugreek seeds, saute for a few seconds. Do not burn the seeds.<\/li>\n<li class=\"instruction\">Add small onions or shallots, saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add curry leaves, chopped ginger, garlic and green chilies. Saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add Kashmiri chili powder, turmeric powder, coriander powder and salt. Combine well.<\/li>\n<li class=\"instruction\">Add chopped tomato, combine well.<\/li>\n<li class=\"instruction\">Add water and cook till water comes to a slight boil.<\/li>\n<li class=\"instruction\">Add anchovies and diced mangoes, combine well and cook covered for 15 minutes.<\/li>\n<li class=\"instruction\">Anchovies will cook really fast, don&#8217;t over cook they will break apart.<\/li>\n<li class=\"instruction\">Taste and add more salt if required.<\/li>\n<li class=\"instruction\">If the gravy is thick, add some water to thin it down &amp; cook for 2 minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and keep covered for some time.<\/li>\n<li class=\"instruction\">Enjoy with rice, chapati, idiyappam, appam, orotti, pathiri, puttu, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala style fish curry with anchovies &amp; raw mangoes&#8230; Spicy, tangy &amp; tasty fish curry with anchovies. Anchovies are small sized fish &amp; is widely available in Kerala. In Canada, it&#8217;s not available in the Canadian stores, some Asian stores have it. The other day, I got frozen anchovies from the Kerala store in my &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[329,661,22],"tags":[301,1160],"class_list":["post-32303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchovy","category-fish-curry-by-category","category-kerala-cuisine","tag-fish-curry","tag-kerala-recipes","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32303"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32303\/revisions"}],"predecessor-version":[{"id":32327,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32303\/revisions\/32327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32308"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}