Anchovy Fish Curry – Netholi Curry

Ingredients

• 1 kg Anchovy fish (cut and cleaned)
• 16 Shallots (approx 16-17 nos)
• 2 Tomatoes (chopped)
• 1 Ginger (approx 1 inch piece)
• 7 Garlic (7-8 cloves)
• 3 Green chilli (3-4 nos)
• 2 tbsp Curry leaves (approx 2-3 tbsp)
• Tamarind (small ball, soaked in water)
• 1 tbsp Red chilli powder
• 0.5 tbsp Turmeric powder
• 1 tsp Cumin seed (referred to as fennel seed in method)
• 1 tsp Fenugreek seed
• 1 tsp Salt (1-2 tsp or to taste)
• 2 tbsp Oil (2-3 tbsp, divided)
• Water (as needed for gravy)

Steps

1. 1

   Cut and clean the anchovy fish. Wash them thoroughly and drain well, then set aside.

2. 2

   Heat a portion of the oil in a pan. Add the shallots, ginger, garlic, and cumin (fennel) seeds. Sauté until the aromatics are well-cooked and fragrant.

3. 3

   Add the chopped tomatoes to the pan and continue to sauté until they become soft and jammy.

4. 4

   Add the red chilli powder and turmeric powder to the pan. Sauté for a few minutes to cook out the raw smell of the spices.

5. 5

   Remove the mixture from the heat and allow it to cool slightly. Grind the sautéed mixture into a smooth paste and set aside.

6. 6

   Heat the remaining oil in a pan and add the fenugreek seeds.

7. 7

   Add the green chillies and curry leaves to the oil and sauté them well.

8. 8

   Add the ground shallot and spice paste back into the pan and sauté well to combine.

9. 9

   Pour in some water and mix well to reach your desired gravy consistency.

10. 10

    Add the soaked tamarind water (strained) and mix thoroughly.

11. 11

    Sprinkle in the salt and stir well.

12. 12

    Cover the pan and bring the liquid to a boil. Let it boil for 4 to 5 minutes.

13. 13

    Add the cleaned anchovy fish to the boiling gravy and mix gently to coat.

14. 14

    Cover and cook until the fish is fully cooked through.

15. 15

    Remove from heat and serve the curry with tapioca (kappa) or steamed rice.

Notes

The recipe lists cumin seeds in the ingredients but mentions fennel seeds in the sautéing step; either may be used based on regional preference, though cumin is more standard for this base. Serve with boiled tapioca for a classic Kerala-style meal.

Nutrition per serving

• Main Course
• Seafood
• Fish Curry
• Kerala Cuisine
• Spicy
• Dairy-Free
• Gluten-Free