Nethili Dry Curry..A quick and tasty dry curry with anchovies, which is a favourite fish for almost all seafood lovers..The curry is made without coconut and so you have to spend time only for cleaning the fish..The remaining work can be made in minutes..Goes well as a side dish with hot rice and fish curries..
RECIPE:
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Preparation Time: 30 mins
Cooking Time: 10-15 mins
Serves: 2 to 3 persons
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INGREDIENTS: [1 cup=240 ml]
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Cleaned Nethili Fish(Anchovies) - 3/4 cup
Shallots - 10
Green chilli - 1
Ginger garlic paste - 1 tsp
Red chilli powder - 1 1/4 tsp
Turmeric powder - 1/2 tsp
Garam masala - 3/4 tsp
Lemon juice - 1/2 to 3/4
Curry leaves - 2 sprigs
Coriander leaves - a few
Salt - as req.
Water - as req.
Gingelly Oil - 1 tbsp or more
METHOD:
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1. In a heated earthen pot/kadai, pour half of the gingelly oil. Add the curry leaves, sliced shallots, green chilli and ginger garlic paste one by one, and saute for a few mins in between. No need to allow the shallots to become translucent or brown.
2. Next add the red chilli powder, and turmeric powder. Sprinkle little water too and saute till the raw smell of masala goes.
3. Add the cleaned anchovies now and gently mix with the masala. Pour water till the fish is immersed, and add salt. Close the kadai with a lid and cook for 10 mins or until the fish is cooked.
4. When the anchovies are cooked, add the garam masala and cook till the water is reduced. Add the remaining gingelly oil now and cook for 2 mins.
5. Finally add the lemon juice and coriander leaves. Switch off the stove, mix well, and close with a lid. Serve after 5 mins. DONE!
Your yummy Nethili dry curry is ready to be served for lunch!!Njjoy with hot rice and curries!!
NOTE:
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1. Cook in low flame till the end to avoid burning or overcooking of fish.
2. Use a wooden spatula or a spoon without sharp edges to saute and handle the fish carefully so that they don't get break.
3. You can use other oil too. But gingelly oil/coconut oil gives better taste.
4. Adjust masala as per your taste.
5. Adjust lemon juice according to the salt added.
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