As Kerala is a coastal land, most of the population is non-vegetarian and prefers fish meals. They are healthy and easy to prepare. But it is more than easy to savour these fish-made meals. One such popular and favoured fish is the anchovy. These fish are an outstanding source of proteins, calcium, Omega 3 and so on. Netholi Mulaku Curry is an anchovy-based fish stew, which is amazingly good and nutritious.
The dish consists of onion and tomato-based curry prepared in coconut oil. The bright red-coloured gravy is seasoned with aromatic spices that makes the dish fiery hot. At last, the anchovy fish is added and allowed to simmer. The tanginess of tomatoes and tamarind stands out. The South essential components, curry leaves and coconut oil give an authentic taste to the dish.
Netholi is a Malayalam name for anchovies and Mulaku refers to red chillies. So, Netholi Mulaku is fish-based cuisine made with red chillies as the other prime ingredient. This curry will definitely make you hungry. Anchovy is a small fish from the Engraulide family. The Indian anchovy is known as Hardenberg anchovy while in Sri Lanka it is popularly available as Handalla.
Here’s the recipe for Netholi Mulaku Curry.
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients:
• 1 kg anchovy fish
• 10 shallots
• 4 green chillies
• 2 tomatoes
• 6 garlic cloves
• 1 medium ginger (peeled)
• 3 sprigs of curry leaves
• 2 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tablespoon turmeric powder
• 1 small tamarind
• Water
• Salt, as per taste
Method:
• Clean and cut the fish. Set aside.
• Take a small bowl of water and soak the tamarind.
• Mix tamarind and water. Strain it and keep aside.
• In a skillet, heat the oil and add chopped shallots, green chillies, ginger and garlic. Sauté them for 5 minutes. Then add curry leaves.
• Now add red chilli powder, coriander powder, and turmeric powder. Mix properly for 4 minutes.
• Then add chopped tomatoes and 1 cup of water.
• Add salt and mix well. Cover and cook for 5 minutes or until the tomatoes soften.
• Remove the lid and give the masala a gentle stir. Remove after 2 minutes and set aside.
• Now, in an earthen pot, heat the coconut oil and add fenugreek seeds and fennel seeds. Let the seeds pop. Add the curry leaves allowing them to sizzle.
• Then add the cooked masala mixture into the earthen pot.
• Mix the ingredients properly over medium flame. Now add the tamarind water and cook well for 2 minutes.
• Then cover to give it a boil.
• Add the anchovy fish to the curry. Mix well. Cover and cook for 10 minutes over low flame.
• Add the curry leaves. Give it a quick stir and turn off the flame.
• Serve hot Anchovy fish curry with tapioca or steamed rice.
