Netholi Thenga Aracha Curry(Anchovy Coconut Curry)

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.

 

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).

• 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.

• 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