Netholi Curry recipe with step by step pictures are seen in this blog.
Netholi meen curry is a simple fish curry dish that is done in 20 mins. This Netholi Curry recipe is also known as Netholi Thokku since we make this as a thick curry. You can also make this curry a slight thin that goes amazing as the slurry for plain rice. If you are making a thick curry, you can serve this netholi curry as a side for rice, appam and dosa. When you crave eating something spicy and tasty, you can jump into this recipe.
When I came to my mom’s place, she asked me to prepare this recipe since she wants to taste this curry. It’s all because I always give high comments over this recipe when I make them at my home. Also, I am happy that she loved my cooking and the Netholi Curry, aka Netholi Thokku. I often prepare this recipe since my husband loves this curry.
I have made this curry with the Netholi fish, but you can try them in anchovies dried fish. It has fewer ingredients and takes only 20 mins to prepare the whole recipe. When you feed this curry to your kids, then make sure to remove the sharp bones that are present in the Anchovies. Beginners can also try this Netholi Curry recipe since it is easy to make with fewer ingredients. So everybody tries out this dish and let me know how it turns out for you.
- Preparation Time : 5 mins
- Cooking Time : 20 mins
- Total : 25 mins
- Servings : 3 Persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for making Netholi Curry
- 1 cup Netholi Fish (Nethili or Anchovies)
- 8 to 10 Shallots (Chopped cubically)
- 1 Tomato (Chopped)
- 2 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Corriander Powder
- 1/4 tsp Mustard Seeds
- Few Curry Leaves
- 3 to 4 tbsp Oil for cooking
- Salt to Taste
Steps for making Netholi Curry
Heat oil in the pan and temper it. Add mustard seeds. Once the seeds crackle, add curry leaves to them.
Then add chopped shallots to the pan. Saute them on the medium flame until the shallots turn to light brown.
Once they turn to light brown, add chopped tomatoes to them. Saute them until the tomatoes turn to mushy.
Next, add all the spice powders and saute them until the raw smell of the spices goes off.
Then add water to the base gravy. Mix them gently and bring them to a boil. Adjust the water according to your consistency. Don’t pour more water as the curry becomes very thin.
Then add Anchovies to the base gravy and gently mix them on the low flame.
Close the pan and cook them for 10 mins on medium flame.
Cook the Curry until the oil releases at the sides.
Netholi Curry is ready to serve hot on plate.
- You can also use dried nethili fish in this recipe which tastes delicious.
- To make this curry as a thin slurry, add a cup of water and bring it to a boil. But do not add more water so that the dish might lose its taste.
- Add some salt while sauteing onions and tomatoes so that they get cooked soon.