Netholi - Kozhuva Curry (with coconut paste)

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

  • 1/2 kg - fish
  • For the Coconut masala - paste:
  • 5 - 6 tbsp - grated Coconut
  • 8 - whole Red Chillies (soak whole Red Chillies in 1/4 cup water for 1 hour. Remove chillies and reserve water to grind the Coconut paste)
  • 1/4 tsp - Methi seeds
  • 1/2 tsp - Turmeric powder
  • 1 tbsp - oil
  • 5 - 8 - small onions, thinly sliced
  • 1 inch piece - ginger, finely chopped
  • 8 - Cloves garlic, finely chopped
  • 2 - green chillies, slit lengthwise
  • 1 sprig - Curry leaves
  • 3 - kudampuli ( kokum ) ( soak kudampuli in 1/2 cup -water with 1 tsp - salt for 1 hour, remove kudampuli, strain out water and reserve for cooking purpose)
  • 1/2 tsp - salt ( or to taste )
  • 150 ml - water

How to Make Netholi - Kozhuva Curry (with coconut paste)

  • For the coconut masala - paste:
  • Grind ingredients into a smooth paste in a small mixer bowl with reserved water in which red chilli soaked. Keep aside.
  • For the fish:
  • Wash and clean fish pieces. Drain out water completely.
  • In a bowl, marinate fish pieces with 1/2 tsp salt and 1/2 tsp turmeric powder. Cover and keep aside for 1 hour.
  • Heat oil in a pan - meen chatty ( earthen pot ).
  • Fry sliced onions (shallots or normal onion) and fry until golden colour.
  • Add chopped garlic, ginger, green chillies and curry leaves and fry till golden colour.
  • Add soaked kudampuli, reserved water in which kudampuli soaked (it may be 2 tbsp), salt to taste and 150 ml water (less than 1 cup - 200 ml).
  • Cover with a tight lid and cook on a medium heat for 10 - 12 minutes until slightly thickens.
  • Add marinated fish, cover again and cook for 5 - 7 minutes until half done.
  • At this stage, add coconut paste, also adjust the salt if you required.
  • Do not add extra water now.
  • Gently mix all the ingredients.
  • Cover again and cook on a low heat for another 5 - 7 minutes or until done.
  • Consume this curry after minimum one hour. Then the gravy and fish will absorb all the flavours.
  • Serve with rice.
  • Recipe Courtesy: Niya's World