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
