Netholi –drumstick curry, Netholi (നെത്തോലി/ smelt fish) in coconut gravy enriched with the aroma and taste of drumsticks (മുരിങ്ങക്ക) and Gambooge (കുടംപുളി) . It is an authentic preparation from Malayalee cuisines. This fish gravy side dish preparation goes great with rice, typically the Kerala brown rice.
Ingredients
- Smelt fish (Netholi ) : ¼ kg
- Drumstick : 8 pieces
- Green chilly : 3
- Salt for taste
- Coconut oil : 2 T- sp
- Gambooge (Kudampuli) : 3 piece adjust
- Curry leaves : 2 sprigs
For grinding:
- Coconut : 2 cups
- Shallots : 2
- Garlic : 2 pods
- Turmeric powder : ½ T-sp
- Coriander powder : 2 T-sp
- Chilli powder : 1 ½ Tbl-sp (adjust)
- Fenugreek seeds : a pinch
Method:
- Clean the fish thoroughly with salt and rinse well with water.
- Split the drumstick and green chilli.
- In a Kadai/ pan add the coconut along with chopped garlic, fenugreek seeds and chopped shallots and fry it for about 5 minutes.
- Switch the stove to very low flame and add the chilli powder, turmeric powder and coriander powder and fry everything together for another about 2-3 minutes.
- Allow the mix to cool completely and then grind it in to a smooth paste (add enough water while grinding).
- In a kadai/ preferably earthen pot, add the drumstick along with green chilli and add water, just enough tocover the ingredients and cook it well.
- Then add the ground paste along with 3 cup of water, kudampuli and salt.
- Once it is boiled well, add the cleaned fish and close the lid and cook the fish, (typically will take about 10-12 minutes).
- Finally add the coconut oil and curry leaves.
Tips:-
- Be careful while roasting the masala ingredients, it will burn very easily (use low heat before adding the masala powders).
- The consistency of the gravy may change, 3 cup of water will get a semi thick gravy. Adjust the water quantity to your preference.
- Any oil can be used, but coconut oil will give the curry more aroma and traditional taste.
- Instead of kudampuli can use normal tamarind, or green mango .
