Netholi Curry

 

 

Netholi-Curry

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

  1. Smelt fish (Netholi ) : ¼ kg
  2. Drumstick      : 8 pieces
  3. Green chilly  : 3
  4. Salt for taste
  5. Coconut oil    : 2 T- sp
  6. Gambooge (Kudampuli)  : 3 piece adjust
  7. Curry leaves : 2 sprigs

For grinding:

  1. Coconut  : 2 cups
  2. Shallots   : 2
  3. Garlic       : 2 pods
  4. Turmeric powder   : ½ T-sp
  5. Coriander powder : 2 T-sp
  6. Chilli powder        : 1 ½ Tbl-sp (adjust)
  7. 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.

NMC

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 .

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