Nethili manga curry is an authentic south indian recipe that is loved by majority of seafood lovers. Whenever I get nethili, I usually fry it since Jany prefers it that way. But whenever I have mango in hand, I don't miss to prepare this curry. The mango is the main souring agent and it gives a divine flavour to the curry. The fish is high in calcium because we eat the bones too. Nethili fish can create gastric problem, so mom prefers to add ginger in the recipe for easy digestion.
Mom makes this curry very well, but I missed to get the recipe from her. But luckily mom had taught Vanitha akka to prepare this curry. Vanitha akka helps us with all our household works in native. Mom had moulded her as a decent cook for a period of 6 to 7 years. So whenever I have any doubt about how mom does a particular dish, I will immediately ring her. She helps me and explains whatever mom had told her about that. During our last visit, I asked dad to buy nethili fish and I tried it with the help of akka. It was super tasty and I didn't miss to click it. So here we go for mom's yummy nethili manga curry:
Ingredients:Nethili Meen/Anchovies - 250 grams
Mango - 1 small sized(peel the skin and cube it)
Green Chilli - 2 or 3(Slitted lengthwise)
To Grind:
Shallots - 10 to 15(Chopped roughly)
Ginger - 1 inch piece(Chopped roughly)
Garlic - 5 cloves
Coconut - 1/2 Cup(shredded)
Cumin seeds - 1.5 tsp
Red Chilli Powder - 1.5 tsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
To Temper:
Oil - 1 tsp
Mustard - 1 tsp
Fenugreek - 1 tsp
Curry leaves - 1 Spring
Method:
1. Grind the items under 'To Grind' to a smooth paste. Initially grind the onions, ginger and garlic coarsely. Then to that add the coconut, cumin seeds and pulse it twice. Finally add the masala powders and grind everything to a smooth paste by adding water.
2. Meanwhile clean the fish, Remove the head and tail part. Wash it well in running water as much as you can. In a wide pan add the cleaned fish, chopped mango and slitted green chilli.
3. Then add the ground masala to this and add required water for the gravy. Mix everything together gently. Now switch on the flame and bring the curry to boil.
4. Once it starts rolling boil, reduce the flame to medium and cover it with a lid. Cook it for 7 to 8 minutes. Don't overcook, as the fish is tiny it tends to break. Finally temper the items under 'To Temper'.
5. Add the tempered items to the curry and switch off the flame. Swirl the curry once for the tempered items to mix.
Serve it hot with steamed rice and any vegetable of your choice. This will be a simple and comfort lunch during weekends.
- Since Anchovies(Nethili) can create gastric problem, don't skip to add ginger and garlic which will help in the digestion.
- Don't overcook the fish, it tends to break easily. Also don't stir the curry with the spoon often, just swirl the pan when required.
- The mango I use gives perfect sourness to the curry, so I have not used tamarind. Based on the sourness of the mango you use, can add tamarind if required.
Happy's Cook - Divya
No comments :
Post a Comment