ANCHOVIES CURRY / NETHILI FISH CURRY

Nethili fish / anchovies  – 1/2  kg approx

 Onions – 3 medium

Tomatoes – 2 big

Green Chillies – 3 or 4

Minced Ginger – 1 tbsp

Minced Garlic – 1 tbsp

Curry Leaves – A sprig

Red Chilly Powder – 3 tsp

Turmeric Powder – 1/2 tsp

Fenugreek Powder – 1/4 tsp

Tamarind  – Gooseberry Sized Ball

Oil – 2 tbsp

Salt – to taste

Water – as needed

after cleaning the fish the bones should be removed by slitting the fish into half, this makes easy to remove the center bone. wash again and follow the procedure....

Preparation Method

1. Wash and clean the nethili’s thoroughly. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the nethili’s for 5 minutes. Drain and keep aside.
2. Soak the tamarind in a cup of warm water. Extract the juice and keep aside.
3. Heat 2 tbsp oil in a deep pan. Add the onions and saute until they begin to brown lightly.
4. Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
5. Add the tomatoes along with salt and cook until the tomatoes are pulpy and mashed.
6. Reduce heat and add chilly powder, turmeric powder and saute for a minute. Sprinkle 1/4 tsp fenugreek powder and stir for a few seconds.
7. Add the tamarind extract along with 1 more cup of water and salt to taste.

   8.Increase heat and bring the gravy to a boil.

   9.Reduce heat to medium and add the nethili’s. Cook covered for 15 minutes swirling the pan    occasionally.

   10. Switch off the stove and cover the pan. Keep this fish curry for at least 2 hours before serving, so that the fish absorbs all the flavors.

 it goes well with white rice.......

enjoy cooking