Netholi Thenga Aracha Curry(Anchovy Coconut Curry)

ancovy

Pic Courtesy:Self

Malayalees have a strong liking towards seafood dishes..Almost all non vegetarians in Kerala consume fish on daily basis.Most common way of preparing fish is to make curries .This is  a very traditional way of making netholi or Anchovy(any small fish can be used instead) curry.Freshly Scrapped coconut is a must for this recipe. Use either raw mango  or cocum(kudampuli) for the sourness.Raw mango will give a unique taste to the curry..If you have raw mango please use it instead of cocum.

 

DSC02684

Now the Recipe…

Ingredients:

  • Anchovies-1/2kg
  • Raw mango, diced- 1 (or use cocum [Kudampuli]soaked in water)
  • Green chilies, cut lengthwise- 4 or 5
  • Curry leaves- 1 sprig
  • Salt- to taste

To grind: 

  • Coconut- Half a coconut ;freshly scrapped
  • Chili powder- 2 tsp
  • Turmeric powder- 1/2 tsp
  • coriander powder-1tsp
  • Small onions, chopped- 4
  • Water- enough to make a smooth paste

For tempering:

  •  Coconut Oil- 3 tbsp
  • Mustard seeds- 1 tsp
  • Shallots, sliced thin- 2
  • Whole dry Red chili(vattal mulaku)- 2
  • Curry leaves- 1 sprig
  • Fenugreek powder(freshly powdered)- 1 tsp

Method

  • Cut and clean Anchovies…scrub rock salt  and wash 2-3 times in water until the silver lining is washed away well
  • Grind the ingredients listed under “To grind ” to smooth paste.(use very little water).DSC02687
  • In a clay pot(preferably a meenchatti ; if you have one) combine the anchovies, diced raw mango, slit green chillies, curry leaves along with the ground coconut mixture.Add salt to taste.
  • Add in just enough water to cover the fish and mix well.DSC02691
  • Place the pan on high heat, cover the pan and cook till the curry starts boiling.
  • Once it boils; lower the heat ,remove the lid and sprinkle fenugreek powder and cook till oil separates on top.
  • For Tempering
    • Heat a small frying pan, add oil, when it gets hot add mustard seeds, let it splutter.
    • Add sliced shallots ,whole dry red chilies and curry leaves, saute till the shallots turn golden brown.
    • Pour the tempering over the prepared fish curry.
  • Rest the curry for sometime before serving.
  • This curry goes well with rice,puttu and chappathi..

 

Thanks And Regards

Anitha Varghese

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Posted on May 10, 2016, in Non Veg Recipes and tagged , , , , , . Bookmark the permalink. 4 Comments.

  1. welcome to my Blog Anitha. I do not like these little fishies here :), but my (Malayali) husband does, of course and in our kitchen we make a very very similar curry like yours. But…having said this, I now will have to make your exactly too….it sounds very delicious. Namaskaram

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