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