Netholi Meen Curry/ Anchovies Curry


  • 500 g Fish
  • 11/2 tsp Ginger garlic paste
  • 6-7 Small onions
  • 2-4 Dried red chillies
  • 1 sprig Curry leaves
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Chilli powder
  • 11/2 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tbsp Coconut oil
  • Water as required

For grinding

  • 1/2 cup Coconut
  • 2 Green chilli
  •  Walnut sized sized Tamarind  (soaked in 1/4 cup of water)
  • 3/4 tsp Cumin seeds
  • 1/2 cup Water
  • 1/4 tsp Turmeric powder


  1. In a mixie/ blender , grind grated coconut, green chillies, cumin seeds, turmeric powder, tamarind and enough water to make a smooth paste.
  2. Heat oil in a pan or an earthen pot, add in fenugreek seeds and once it turns slightly brown, add in the sliced shallots and curry leaves and saute for a few minutes.
  3. Add ginger garlic paste and saute for a minute.
  4. Add turmeric powder and chilli powder and mix it for a minute.
  5. Pour in the ground coconut paste, add salt and enough water for the curry.
  6. Let the gravy boil, once it starts boil place in the fish. Let it cook covered for about 10 minutes on medium flame.
  7. Heat oil in a pan, add mustard seeds and let it splutter. Add curry leaves , dried chillies and shallots and saute for two minutes. Add this to the fish curry. Serve hot with rice.

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