Anchovy Fish Curry – Netholi Curry by @villagecookings

45 min

4 servings

🐟

1 kg

Anchovy fish

🧅

17

Shallots

🍅

2

Tomatoes

🫚

1

Ginger

🧄

7.5 cloves

Garlic

🌶️

3.5

Green chilli

🍛

2.5 tbsp

Curry leaves

🫘

Tamarind

🌶️

1 tbsp

Red chilli powder

🫙

0.5 tbsp

Turmeric powder

🌱

1 tsp

Cumin seed

🌱

1 tsp

Fenugreek seed

🧂

1.5 tsp

Salt

🫗

2.5 tbsp

Oil

💧

Water

  1. Cut
    • Anchovy fish

    Cut and clean the fish.

  2. Wash
    • Anchovy fish

    Wash and drain the fish, then set aside.

  3. Heat
    • Oil
    • Shallots
    • Ginger

    Heat oil in a pan, add shallots, ginger, garlic and fennel seed, and sauté them well.

  4. Add
    • Tomatoes

    Add chopped tomatoes and sauté till they become soft.

  5. Add
    • Red chilli powder

    Add red chilli powder and turmeric powder.

  6. Sauté
    • Shallots
    • Tomatoes
    • Ginger

    Sauté them well for a few minutes.

  7. Step

    Remove from fire and set aside.

  8. Grind
    • Shallots
    • Tomatoes
    • Ginger

    Grind the sautéed shallots and red chilli powder mix into a smooth paste and set aside.

  9. Heat
    • Oil
    • Fenugreek seed

    Heat oil in a pan and add fenugreek seed.

  10. Add
    • Green chilli
    • Curry leaves

    Add green chilli and curry leaves, and sauté them well.

  11. Add
    • Shallots
    • Tomatoes
    • Ginger

    Add the ground mixture of shallots and red chilli powder and sauté them well.

  12. Pour
    • Water

    Pour some water and mix well.

  13. Add
    • Tamarind
    • Water

    Add soaked tamarind water and mix well.

  14. Sprinkle
    • Salt

    Sprinkle some salt on them and stir well.

  15. Boil

    Cover and boil for 4 to 5 minutes.

  16. Add
    • Anchovy fish

    Add the cleaned anchovy fish and mix well.

  17. Cook
    • Anchovy fish

    Cover and cook them well.

  18. Step

    Remove from fire and keep aside.

  19. Serve
    • Anchovy fish

    Serve the anchovy fish curry with tapioca or meals.

Anchovy Fish Curry – Netholi Curry by @villagecookings

45 min

4 servings

🐟

1 kg

Anchovy fish

🧅

17

Shallots

🍅

2

Tomatoes

🫚

1

Ginger

🧄

7.5 cloves

Garlic

🌶️

3.5

Green chilli

🍛

2.5 tbsp

Curry leaves

🫘

Tamarind

🌶️

1 tbsp

Red chilli powder

🫙

0.5 tbsp

Turmeric powder

🌱

1 tsp

Cumin seed

🌱

1 tsp

Fenugreek seed

🧂

1.5 tsp

Salt

🫗

2.5 tbsp

Oil

💧

Water

Preparation Steps

  1. Step 1/19

    Cut and clean the fish.

    🐟Anchovy fish
    🔪Knife
    🪵Cutting board

  2. Step 2/19

    Wash and drain the fish, then set aside.

    🐟Anchovy fish
    🧺Colander

  3. Step 3/19

    Heat oil in a pan, add shallots, ginger, garlic and fennel seed, and sauté them well.

    🫗Oil
    🧅Shallots
    🫚Ginger
    🧄Garlic
    🌱Cumin seed
    🍳Pan
    🥄Spatula

  4. Step 4/19

    Add chopped tomatoes and sauté till they become soft.

    🍅Tomatoes
    🍳Pan
    🥄Spatula

  5. Step 5/19

    Add red chilli powder and turmeric powder.

    🌶️Red chilli powder
    🫙Turmeric powder
    🍳Pan
    🥄Spatula

  6. Step 6/19

    Sauté them well for a few minutes.

    🧅Shallots
    🍅Tomatoes
    🫚Ginger
    🧄Garlic
    🌱Cumin seed
    🌶️Red chilli powder
    🫙Turmeric powder
    🍳Pan
    🥄Spatula

  7. Step 7/19

    Remove from fire and set aside.

    🍳Pan

  8. Step 8/19

    Grind the sautéed shallots and red chilli powder mix into a smooth paste and set aside.

    🧅Shallots
    🍅Tomatoes
    🫚Ginger
    🧄Garlic
    🌱Cumin seed
    🌶️Red chilli powder
    🫙Turmeric powder

  9. Step 9/19

    Heat oil in a pan and add fenugreek seed.

    🫗Oil
    🌱Fenugreek seed
    🍳Pan
    🥄Spatula

  10. Step 10/19

    Add green chilli and curry leaves, and sauté them well.

    🌶️Green chilli
    🍛Curry leaves
    🍳Pan
    🥄Spatula

  11. Step 11/19

    Add the ground mixture of shallots and red chilli powder and sauté them well.

    🧅Shallots
    🍅Tomatoes
    🫚Ginger
    🧄Garlic
    🌱Cumin seed
    🌶️Red chilli powder
    🫙Turmeric powder
    🍳Pan
    🥄Spatula

  12. Step 12/19

    Pour some water and mix well.

    💧Water
    🍳Pan
    🥄Spatula

  13. Step 13/19

    Add soaked tamarind water and mix well.

    🫘Tamarind
    💧Water
    🍳Pan
    🥄Spatula

  14. Step 14/19

    Sprinkle some salt on them and stir well.

    🧂Salt
    🍳Pan
    🥄Spatula

  15. Step 15/19

    Cover and boil for 4 to 5 minutes.

    🍳Pan
    ✨Lid

  16. Step 16/19

    Add the cleaned anchovy fish and mix well.

    🐟Anchovy fish
    🍳Pan
    🥄Spatula

  17. Step 17/19

    Cover and cook them well.

    🐟Anchovy fish
    🍳Pan
    ✨Lid

  18. Step 18/19

    Remove from fire and keep aside.

    🍳Pan

  19. Step 19/19

    Serve the anchovy fish curry with tapioca or meals.

    🐟Anchovy fish

Composition

Ingredients

Types

Fish, Seafood, Vegetables, Spices, Herbs, Fruit, Seasonings, Oils, Liquids

Ingredients

Anchovy fish, Shallots, Tomatoes, Ginger, Garlic, Green chilli, Curry leaves, Tamarind, Red chilli powder, Turmeric powder, Cumin seed, Fenugreek seed, Salt, Oil, Water

Notes

Shallots (16 to 17 nos), Garlic (7 or 8 nos), Green chilli (3 to 4 nos), Curry leaves (2 or 3 tbsp), Tamarind (small ball, soaked for tamarind water), Salt (1 or 2 tsp), Oil (2 to 3 tbsp), Water (pour some water, amount not given)

Allergens

Fish

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Paleo, soy-free, Sugar-Free, Gluten-Free, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 9g, Fat: 13g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.5mg, Potassium: 520mg, Sodium: 680mg, Magnesium: 55mg, Selenium: 38mcg

Vitamins

Vitamin B12: 4.5mcg, Vitamin D: 3mcg, Vitamin C: 18mg, Vitamin A: 85mcg RAE, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

Knife, Cutting board, Colander, Pan, Spatula, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday lunch or dinner

Origin

Source

Platform

instagram

Original Creator

@villagecookings

Origin

Cuisine

to inform

Geographic

India, Kerala

Various

Aspect

Texture

Saucy, Tender, Silky, Soft

Flavors

Spicy, Tangy, Savory, Aromatic, Earthy, Slightly bitter

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate leftovers : Up to 3 days (Cool promptly within 2 hours of cooking,Store in an airtight container at 4°C/40°F or below), Freeze leftovers : Up to 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the refrigerator and reheat until piping hot)