Netholi/Anchovy Fry

There has been lot of recipes lying in my draft.This nethili fry is one among them..I grew up eating fish almost every single day..Fish was inevitable in our house,mainly tuna ,sardines,mackeral,anchovy dominating the list.Chicken and other meat were something we used to have  only during eid or if some guests r visiting.Now the scenario has changed though because my husband is a chicken lover.

M not a big fan of nethili ;but the fact that its a fish helps me to have it.yesss..i am a fiiiiish lover..

INGREDIENTS

1. nethili/anchovy fish - 250gm
2. ginger garlic paste  -1tbsp
3. kashmiri chilli powder - 1tbsp
4. turmeric powder - 1/2 tsp
5. pepper powder - 1tsp(i used freshly grounded)
6. fennel powder - 1/4 tsp
7. garam masala -1/4tsp
8. salt - to taste
9. oil for frying

METHOD

• clean the fish and pinch off the head part.
• in a bowl add all the ingredients except oil and mix nicely
• heat oil in a pan and fry the fish until nicely browned.
• serve with onion rings and enjoy with rice

                                                                                                                                

Fish Curry- Without Coconut

This Fish curry with rice is a heavenly combination i must say.Another one is kappa and meen curry.slurrppp!!!..I love my mom's fish curry the most.Her Appam and Fish curry is my most favourite dish.I can have it for breakfast dinner or anytime.My mom makes fish curry with coconut most of the time while my mil makes it without coconut all the time.Every home has their 'signature' fish curry i think.Its differnt in every home i have tasted.Now presenting  my version of fish curry:).

Recipe for ayala curry

Ingredients

• fish - any(i used mackeral)
• shallots - 10 nos
• ginger - 1small piece
•  garlic - 12 pods
• green chilli - 1 or 2 nos
• curry leaves - 1 spring
• red chilly powder - 1 tsp(i used kashmiri chilly powder)
• corriander powder - 2tsp
• turmeric powder - 1/2 tsp
• fenugreek powder - 1/4tsp
• pepper powder - 1/4 tsp
• water - 2 cups
• oil - 2tbsp(i used coconut oil)
• mustard seeds - 1/2tsp
• kudampuli(kokum) - 1 medium piece

• Method
• soak the kudampuli in warm water and keep aside
• clean and wash the fish and cut into medium curry pieces
• heat a manchatti(earthen pot) and add oil
• splutter mustard seeds and add sliced shallots and saute nicely
• add green chillies and saute 
• crush ginger and garlic and add 
• saute well till nice aroma comes 
• add all the masala powders except fenugreek powder and saute
• when the raw smell of masala goes add waterand bring to boil
• now add fish pieces ,kudampuli and curry leaves
• add fenugreek powder and salt and cook covered for about 15-20 minutes
• swirl the manchatti in between 
• switch off flame and serve with hot rice

• Notes
• you can use sunflower oil too.once in a while i use coconut oil to get that authentic taste
• remove the kokum pieces after a day to avoid curry from being tangy if u r keeping it for more than one day
• adjust the red chilli powder according to your spice level.i used kashmiri chilly powder which gives nice red colour and is less spicy also
• adjust water content according to the thickness of gravy you want