Nethili Karuvadu thokku

    Nethili Karuvadu thokku

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    About this recipe: Dried fish is nutrient rich one. But I hope it’s not a favourite for many of us. Is it the reason of its pungent smell? Yes may be But we can make delicious recipes using dried fish without the trace of its stench.

    ranjani Tamil Nadu, India

    Ingredients

    • Nethili karuvadu(Dry fish) – 15 to 20 nos.
    • Big onion – ½ cup (finely chopped)
    • Tomatoes – 1 cup( finely chopped)
    • Coriander leaves – ¼ cup(chopped)
    • Red chili powder – 2 tsp
    • Coriander powder – 2 tbsp
    • Cumin powder – 1 tsp
    • Water – ¼ cup
    • Sesame Oil/ Refined oil – 3 tbsp or as needed
    • Mustard – 1 tsp
    • Dry Red chillies – 4 nos
    • Curry leaves – few

    Directions

    1. 1. Soak dried nethili dry fish in tap water for 15 mins and rinse well for 2 to 3 times. Remove the head part for all the fish and was again for two times and keep aside.
    2. 2. Chop onions and tomatoes finely and set ready to make thokku.
    3. 3. Heat a kadai, pour oil, once it heated well, add mustard, curry leaves and red chilies. Then add chopped onions, saute for 2 mins or till it turns transparent.
    4. 4. Then add tomatoes and sprinkle little salt over it. Cook for 5 mins or until it becomes pickle like consistency.Cook covered to reduce the time of cooking.
    5. 5. Then add the spice powders like red chili powder, coriander powder and cumin powder.
    6. 6. Stir for 1 min and add ¼ cup of water, after it starts boiling, add the washed dry anchovies.
    7. 7. Cook covered and medium flame for 7 mins. Stir occasionally to avoid sticking at the base.
    8. 8. Once it reaches thokku consistency, add chopped coriander leaves and turn off the flame.

    Shortcut

    1. Soaking in water is important, as dried fishes has lot of salt to preserve long time. Also it may contain soil, so better we soak in water and wash it thoroughly for 4 to 5 times. 2. Use riped and pulpy tomatoes, it will give perfect taste and texture. 3. Preferably use sesame oil (Nallennai) for super good taste, We can add more oil as depends. We can keep this thokku for two days by refrigerating. 4. We can prepare the fresh nethilli thokku in this same way.

    See it on my blog

    Ranjani's Kitchen

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