You can see many Kerala recipes in my blog. I learnt some Kerala recipes before marriage and more and more after marriage. Because I was able to taste more Kerala recipes here. I can relate myself more to Kerala. Seeing Keralites in and around here made me feel like being in India.
I love fish curries made with Kokum / Malabar fish tamarind. I used kokum in this recipe. Kokum is native to India whereas tamarind origin is Africa. It is good to replace tamarind with Kokum in fish curries and Matta rice, Kappa (maravalli kizhangu/tapioca) will be a great combination for this curry.
Let’s see how to make this Curry.
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 3
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – a pinch
Chopped Ginger – 1 tbsp
Chopped garlic – 1 tbsp
Sliced Shallots – 1/2 cup
Curry leaves – a few
Kashmiri Red chilli powder – 2 tbsp
Red chilli powder – 1 tbsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Kokum – 2
Netholi/Nethili/Anchovies – 500g
1.Take Kashmiri Red chilli powder, red chilli powder, Coriander powder, Turmeric powder in a bowl. To it add 3 tbsp of water and make it into a paste. Soak kokum in 1/2 cup of hot water for 15 to 20 minutes.
2.Heat oil in a pot. When the oil is hot, add Mustard seeds, fenugreek seeds, chopped ginger, chopped garlic, slice shallots, Curry leaves. Saute well until it turns light golden. Then add the paste, saute it in the oil. Add the soaked kokum along with the water.
3. Add water as required, I added 1 cup of water. Bring it to boil, placing in high flame until the curry get thick. Then add the cleaned fish pieces into it. Swirl the pot. Cook for 10 minutes in low flame. Finally add curry leaves.
Netholi fish curry is ready.
Serve hot with Rice,matta rice or tapioca stir fry.
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