Love Anchovies, don’t you? If fried, I can gobble up n number of them without feeling the slightest of guilt! 🙂 As a kid, this was my favorite variety of fish especially since the fish bone is edible.
This is however my Dad’s and P’s favorite type of Anchovies preparation.
Anchovies(Netholi/Chooda) – 300g(cleaned washed and drained)
Coconut(grated) – 1/2 of one
Shallots(Kunjulli) – 8 nos
Ginger- A small piece
Garlic- 3 cloves
Greenchillies- 4 nos
Cuminseeds- A pinch
Tamarind- A small ball
Chillypowder- 1/2 tsp
Turmericpowder- 1/4 tsp
Mustardseeds- 1/2 tsp
Coconutoil- 1 1/2 tbsp
Water, Salt- as reqd.
Cook the anchovies with 1/2 cup water, turmeric powder, chilly powder and required salt in medium heat.
Remove from fire when the water is almost dried up. Keep this aside.
Crush grated coconut, shallots, ginger, garlic, green chillies, cumin seeds and tamarind as to the consistency of a chutney.
Now, heat coconut oil in a pan. Splutter mustard seeds and fry curry leaves. Stir in the cooked netholi/anchovies and saute in medium heat without crushing the anchovies.
Netholi thoran is ready. Serve hot with rice.
Chef says: You can also add raw mango pieces for preparing this dish.
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