Anchovy | Phyasa | Natholi Fish Curry

Ingredients

Anchovies (Kozhuva/Netholi) – 1/2 lb or 1/4 kg approx

Finely Diced Red Onions – 1 medium

Diced Tomatoes – 1 big

Green Chillies – 3 or 4

Minced Ginger – 1 tbsp

Minced Garlic – 1 tbsp

Curry Leaves – A sprig

Red Chilly Powder – 2 tsp (Alter according to your spice tolerance)

Turmeric Powder – 1/2 tsp

Fenugreek Powder (Uluva Podi) – 1/4 tsp

Tamarind (Vaalan Puli) – Gooseberry Sized Ball

Oil – 2 tbsp

Salt – to taste

Water – as needed

Preparation Method

1.    Wash and clean the anchovies thoroughly. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the anchovies 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.    Throw in the diced 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 anchovies. 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.

Rsource - https://fishhub.ae/blogs/recipe/anchovy-phyasa-natholi-fish-curry