Netholi / Anchovies mulakittathu

Ingredients 

1. Netholi - 250 gm
2. Ginger - 1 inch piece
3. Garlic - 5
4. Shallot - 15 
5. Red chilli powder - 1.5 tbsp
6. Coriander powder - 1 tbsp
7. Turmeric powder - 1 tsp
8. Tamarind - 1 lemon size
9. Fenugreek powder - 1/2 tbsp
10. Coconut Oil - 2 tbsp
11. Mustard - 1 tsp
12. Fenugreek - 1 tsp
13. Water - 2 cups

Note: Instead of chilli powder, a combination of kashmiri red chilli (1 tbsp) and normal chilli (1 tbsp) can be used. Kashmiri red chilli powder will give a red colour to the curry.

Procedure

1. Clean the anchovies well. Remove the bone if possible. Apply salt and leave for few minutes to remove the smell.
2. Cut shallot, ginger and garlic into thin pieces.
3. Squeeze tamarind in the water and extract the juice.
4. In a pan or manchatti, add oil
5. Splutter mustard and add fenugreek
6. When fenugreek has browned, add the shallot, ginger and garlic.
7. Mix red chilli, coriander and turmeric powder with 1 tbsp of water.
8. When the shallot has browned, add this spice water and mix for a minute
9. Add tamarind juice to this mix
10. When the curry starts to boil, add the anchovies
11. Cover and cook for 8 minutes
12. Add the fenugreek powder and mix lightly. Make sure not to break the fish
13. Drizzle coconut oil and add curry leaves over the curry
14. Yummy netholi mulakittathu is ready to be served with rice.

Note: Netholi fish will cook very fast. Hence, please check the curry when the fish is cooking.