Anchovy Fish Curry Mangalore Style | Kollatharu Fish Curry | Nethili Fish Curry – Kotians Passion
Anchovy Fish Curry Mangalore Style | Kollatharu Fish Curry | Nethili Fish Curry with a detailed photo and video recipe. Anchovies fish or kollatharu in Tulu – is a small white fish with a silver-coloured longitudinal strip that runs from the base of the caudal fin. Though tiny, the fish tastes delicious.
Coastal regions are popular for their wide varieties of tasty kinds of seafood. Mangalore style fish curry is quite popular across the globe and can be seen on the menu of many restaurants with authentic taste. But nothing quite beats making it at home with fresh fish. The most common types of fish used for this dish are pomfret(Maanji.), mackerel(Bangude), ladyfish(Kaane), sardines(Boothai).
I am very fond of seafood in Mangalorean style. I enjoy neer dosa with seafood delicacies like chicken sukka,prawns sukka, bangude gassi(mackerel fish curry), buthai fish curry(sardine fish curry). If you also crave for fish then try out any recipes from my space and let me know, how it turned out for you.
Mangalore style anchovies fish curry is not as spicy as the regular fish curries like mackerel or sardines. So it’s my favourite. This fish is good to fry and to make curry. I am sure many people like it to be eaten fried. As this fish when deep-fried can be eaten fully with its bones as it becomes really crisp and nice. I like to have a curry with boiled rice and this tastes yum… you can have it with your choice of rice and try it out.
Finally, I would like to highlight my other seafood recipe collection with this post of the anchovy fish curry Mangalore style. It includes recipes like dry fish curry, prawns chutney etc. Further, I request you to check my other recipes collection like,
- Breakfast recipe collections
- Home remedies collections
- Indian vegetarian recipes
- Sweets & desserts
- Mangalore cuisine collections
Recipe card for anchovy fish curry Mangalore style:
Anchovy Fish Curry Mangalore Style | Kollatharu Fish Curry | Nethili Fish Curry
For masala paste
- 6 byadagi dry red chilli
- 2 tbsp coriander seed
- ½ tsp cumin seed
- ½ tsp mustard seed
- ¼ tsp fenugreek seed
- ½ tsp turmeric powder
- 1 cup coconut grated
- small lemon sized tamarind
- onion small piece
- 6 cloves garlic
- few curry leaves
For fish curry
- 500 g anchovy fish(kollatharu/nethili fish) cleaned
- 1 onion choped
- 2 green chilli chopped
- ½ tsp mustard seed
- 3 cloves garlic crushed
- few curry leaves
- oil for cooking
- salt to taste
- clean the fish and keep it aside.
- heat pan with little oil, roast red chilli until crisp and keep it aside.
- dry roast coriander, cumin, fenugreek, mustard and few curry leaves until aromatic. do not burn and let it cool down a bit then transfer to a mixer jar.
- add coconut, tamarind, onion, garlic, turmeric powder and little water to the mixer jar, grind into fine masala paste.
- heat kadai, add 2 tbsp of oil, mustard seed and crushed garlic.
- add ground masala paste and water to adjust the consistency. Add a few curry leaves and salt to taste, cook until gravy starts to boil.
- add fish into the boiling gravy and add sliced onion, green chilli. Mix gently without breaking the fish.
- boil the gravy on medium flame until fish get cooked well. This should not take more than 5 minutes.
- serve this with boiled rice or your choice of rice.
- The gravy should neither be too thick nor too thin.
- Use your judgment while simmering the curry once the fish has been added. Do not overcook the fish, it gets cooked sooner.
- Coconut oil adds a lot of flavour to this dish. Hence don’t skip on using coconut oil if you are keen about getting authentic Mangalore fish curry
How to make anchovy fish curry with step by step photo:
- Heat pan with little oil, roast byadagi red chilli until crisp and keep it aside. Let it cool down a bit.
- Dry roast coriander, cumin, fenugreek, mustard and few curry leaves until aromatic. do not burn and allow it to cool down.
- Transfer all roasted ingredients to mixi jar.
- Add one cup of grated coconut.
- Also a small piece of sliced onion.
- And small lemon sized tamarind.
- Six garlic cloves.
- Further turmeric powder.
- Little water to grind.
- Grind into fine masala paste.
- Heat kadai, add 2 tsp of oil (coconut oil).
- Mustard seed for tempering.
- Add crushed garlic and saute.
- Now add the ground masala paste.
- Add required amount of water to adjust the gravy consistency. Gravy should neither be too thick nor too thin.
- Add salt according to your taste.
- Add few curry leaves to enhance the flavor.
- Cover it with lid and cook until gravy starts to boil.
- Add cleaned fish to the boiling gravy.
- Add sliced onion, green chilli and few curry leaves. Mix gently without breaking the fish.
- Boil the gravy until fish get cooked well. This should not take more than 5 minutes on medium flame.
- Serve with hot piping boiled rice or your choice of rice.
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