Anchovies- Netholi Fish Curry, Kerala Recipe With Uncooked Mangoes – Cooking with Thas – Healthful Selfmade Recipes

Kerala type fish curry with anchovies & uncooked mangoes…

Spicy, tangy & tasty fish curry with anchovies. Anchovies are small sized fish & is extensively obtainable in Kerala. In Canada, it’s not obtainable within the Canadian shops, some Asian shops have it. The opposite day, I received frozen anchovies from the Kerala retailer in my metropolis. I used to be excited to prepare dinner with it, fried anchovies tastes scrumptious.

These are barely massive anchovies. In Trivandrum, Kerala that is known as Ko Netholi & in some locations it’s known as Kozhuva. No matter you name it, these are actually tasty fish. I fried a few of the anchovies & the remaining I changed into a curry.

Kerala fish curries are spicy & tangy, tamarind is often added tom impart the tanginess. For this curry, I’ve added uncooked mangoes which imparted the marginally bitter tastes, additionally the cooked uncooked mangoes style actually good.

I loved this fish curry with Kerala matta or kuthari rice.

Anchovies- Netholi Fish Curry, Kerala Recipe With Uncooked Mangoes

 

Creator: Thasneen

Recipe sort: Predominant

Delicacies: Indian

• Coconut oil – 2 tbsp
• Mustard seeds- 1 tsp
• Fenugreek seeds- 1 tsp
• Massive shallots, sliced- 4 (or add 10 small or pearl onions)
• Ginger, chopped- 1 tsp
• Garlic, chopped- 2 cloves
• Inexperienced chilies, halved- 2
• Curry leaves- 10 leaves
• Kashmiri crimson 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 twenty
• Uncooked Mango, diced- 1, medium sized

1. For making this curry, I’ve used massive anchovies, often known as Ko Netholi or Kozhuva in Kerala.
2. As a substitute of tamarind, I’ve added uncooked mangoes. If you do not have uncooked mangoes, soak 2 inch slice recent tamarind in ½ cup lukewarm water for five minutes, squeeze the tamarind in water, pressure the tamarind extract.
3. Place a clay pot or saucepan over medium warmth.
4. Add coconut oil, let flip scorching.
5. Add mustard seeds, let splutter.
6. Add fenugreek seeds, saute for just a few seconds. Don’t burn the seeds.
7. Add small onions or shallots, saute for two minutes.
8. Add curry leaves, chopped ginger, garlic and inexperienced chilies. Saute until onions flip golden in coloration.
9. Add Kashmiri chili powder, turmeric powder, coriander powder and salt. Mix nicely.
10. Add chopped tomato, mix nicely.
11. Add water and prepare dinner until water involves a slight boil.
12. Add anchovies and diced mangoes, mix nicely and prepare dinner coated for quarter-hour.
13. Anchovies will prepare dinner actually quick, do not over prepare dinner they’ll break aside.
14. Style and add extra salt if required.
15. If the gravy is thick, add some water to skinny it down & prepare dinner for two minutes.
16. Take away the pan from the warmth and preserve coated for a while.
17. Get pleasure from with rice, chapati, idiyappam, appam, orotti, pathiri, puttu, and so forth.

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