Natholi Fish Curry

Ingredients

• 300 grams Nethili (anchovy fish)
• 2 cups Coconut, grated
• 1 tablespoon Jeera (cumin seeds)
• 5 units Dry red chillies
• 2 sprigs Curry leaves
• 2 teaspoons Turmeric
• 2 teaspoons Red chilli powder
• 2 units Green chillies
• 1 inch Ginger
• 4 units Shallots
• 1 unit Tomatoes
• 0.5 cup Tamarind pulp
• 1 tablespoon Sunflower oil
• 1 teaspoon Salt (To taste)

Instructions

1. 1Rinse the anchovy fish thoroughly under cold water. Season with salt, turmeric, and red chilli powder. Place the fish in a clay cooking pot for best results.
2. 2Add chopped ginger, green chillies, shallots, and tomato to the fish in the clay pot. Pour in the tamarind pulp.
3. 3In a small pan, lightly sauté the dry red chillies in sunflower oil for a few seconds. Grind the sautéed chillies, cumin seeds, and grated coconut into a smooth paste using a blender.
4. 4Add the ground spice paste to the clay pot with the fish. Rinse the blender jar with water and add it to the pot. Bring to a boil, then reduce to a simmer until a thick gravy forms. Add curry leaves, cover, and let rest for 10 minutes before serving.