{"id":578,"date":"2013-06-14T21:58:29","date_gmt":"2013-06-15T05:58:29","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=578"},"modified":"2015-05-03T11:06:07","modified_gmt":"2015-05-03T19:06:07","slug":"netholi-thoran","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/netholi-thoran\/","title":{"rendered":"Netholi thoran"},"content":{"rendered":"

\"Netholi<\/a><\/p>\n

Netholi (Smelt \/Anchovy) is a commonly available tiny sea fish variety. It is generally available in fish markets in Indian coastal cities and as frozen-packed in sea-food stores worldwide. Netholi thoran (\u0d28\u0d46\u0d24\u0d4d\u0d24\u0d4b\u0d32\u0d3f \u0d24\u0d4b\u0d30\u0d7b OR\u00a0\u0d2a\u0d40\u0d30) is a very common preparation of this fish in Kerala kitchens. The Netholi thoran \u00a0generally use Netholi cleaned by removing its head and tail part. The recipe here used an additional cleaning step to debone the fish, slightly time consuming, but worth doing it for the taste.<\/p>\n

<\/p>\n

Ingredients<\/strong><\/h4>\n
<\/h5>\n
For marinating<\/strong><\/h5>\n
    \n
  1. Smelt fish (\u0d28\u0d46\u0d24\u0d4d\u0d24\u0d4b\u0d32\u0d3f\u00a0) deboned \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 100 gm<\/li>\n
  2. Chilli powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 :\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd Tsp<\/li>\n
  3. \u00a0Turmeric powder : \u00a0 \u00a0 \u00a0 \u00a0 \u00bc Tsp<\/li>\n
  4. \u00a0Salt to taste<\/li>\n<\/ol>\n
    For masala<\/strong><\/h5>\n
      \n
    1. Coconut\u00a0\u00a0 \u00a0: \u00bc to \u00bd cup<\/li>\n
    2. Turmeric\u00a0 : \u00bc tsp<\/li>\n
    3. Coriander powder\u00a0 :\u00a0\u00bdTsp<\/li>\n
    4. Chilly powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 1 \u00bdTsp<\/li>\n
    5. \u00a0Pepper powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 :\u00a01 \u00bdTsp<\/li>\n<\/ol>\n
      For frying<\/strong><\/h5>\n
        \n
      1. Chopped onion\u00a0\u00a0 :\u00a0 \u00a0 1<\/li>\n
      2. \u00a0Chopped Green chilly :\u00a0 2<\/li>\n
      3. \u00a0Chopped garlic\u00a0\u00a0 :\u00a03 Tbsp<\/li>\n
      4. \u00a0Chopped ginger\u00a0 :\u00a01 1\/2 Tbsp<\/li>\n
      5. \u00a0Curry leaf\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 :\u00a0 2 strig<\/li>\n<\/ol>\n

        \"DSC_0886\"<\/a><\/p>\n

        For Seasoning<\/strong><\/h5>\n
          \n
        1. Oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 :\u00a01 Tbsp<\/li>\n
        2. \u00a0Mustard :\u00a01 Tsp<\/li>\n
        3. \u00a0Dried red chilly : 2<\/li>\n<\/ol>\n

          Method<\/strong><\/h4>\n