Netholi thengapal curry

Ingredients (Serves 4)

1. Netholi/ anchovies –  300 gm (Makes about 1.5 cup)

Turmeric powder – 1/2 tsp

Kashmiri chilly powder (use good quality) – 1 – 1.5 tsp

Salt – As required

2. Coconut oil – 2 – 3 tsp + 1 tsp

Ginger – 1 tsp, thinly sliced

Pearl onions – 4, thinly sliced

Tomato – 1 small, chopped

Kudam puli / gamboge – 1 (Soak it in enough warm water for 10 – 15 minutes and tear into small pieces)

Curry leaves – A few

Coconut milk, medium thick – 1 cup

Salt – To taste

Method

Ina  clay pot,combine the anchovies with turmeric powder, chilly powder and enough salt. Set aside for 15 minutes.

Add all the other ingredients to the anchovies. Mix gently. Bring to a nice boil. Cover and cook over low-medium heat for 10 minutes until fish gets done and gravy thickens slightly. Taste-check for salt. Switch off. Add a tsp of coconut oil and a few curry leaves.