Netholi thoran
Netholi thoran is a traditional dish from Kerala, India. This traditional recipe features anchovies (netholi) cooked with grated coconut and spices. This dish is known for its simple preparation and rich flavours. It is often enjoyed as a side dish with steamed rice. Netholi Thoran showcases the vibrant and delicious cuisine of Kerala. Whether served as a side dish with steamed rice or enjoyed on its own, Netholi Thoran is a testament to the region’s love for seafood and coconut. Perfect for those seeking an authentic taste of South India, this dish combines the goodness of local ingredients with the warmth of home-cooked comfort food.
Netholi, also known as anchovies, are small, silver-colored fish commonly found in the coastal waters of Kerala, India. Netholi is a popular choice in many traditional Kerala dishes, such as curries, fries, and stir-fries. These fish are not only delicious but also highly nutritious, being rich in protein, omega-3 fatty acids, and essential vitamins and minerals. Their small size and soft bones make them easy to cook and eat, often being consumed whole.
How to clean the fish?
Cleaning netholi (anchovies) for thoran is a straightforward process. Rinse the anchovies under cold running water to remove any surface dirt or debris.
Using a sharp knife or kitchen scissors, cut off the head of each anchovy just behind the gills. Gently squeeze the belly of the fish to remove the innards. You can use your fingers or the tip of the knife to help with this process. Thoroughly rinse the inside of the fish to ensure removal of all the innards. This is important for both cleanliness and taste.
Remove the center bone (optional):
For Netholi Thoran, it is generally not necessary to remove the center bone of the anchovies (netholi). Anchovies are small fish with fine bones that become quite soft when cooked, especially in a dish like thoran where they are stir-fried. These small bones are often edible and add to the texture of the dish.
However, if you prefer a boneless preparation or if the anchovies are slightly larger, you can remove the center bone. Here’s how to do it:
Use your fingers to gently split the fish open from the belly, opening it up flat. Carefully pull out the center bone along with the small bones attached to it. The bone should come out easily, leaving the fillet intact. Now you have boneless anchovy fillets ready to use in your Netholi Thoran.
Scale the Fish (if needed):
Typically, anchovies have very fine scales, so they might not need extensive scaling. If you prefer, you can lightly scrape the fish with the back of a knife to remove any tiny scales.
Rinse the cleaned fish one last time under cold water to ensure thorough cleaning. Place the cleaned fish in a colander to drain off any excess water. Pat them dry with a paper towel if necessary.
Netholi thoran
Ingredients
- 1 cup = 250ml
- 400 grams of netholi anchovies, cleaned
- ¾ cup grated coconut
- 6 small onions
- 2-3 green chillies
- ¼ tsp turmeric powder
- 3 cloves of garlic
- 1- inch piece of ginger
- 1 tsp Fennel seeds
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- A few curry leaves
- 2 tbsp coconut oil
- 2 tbsp of tamarind water
- Salt to taste
- Water (as needed)
Instructions
- Clean the anchovies thoroughly and set them aside.
- Soak a little tamarind in a few tablespoons of water and keep it aside.
- In a mixer or a food processor, add the grated coconut, small onions, green chillies, turmeric powder, cumin, fennel, garlic, ginger, curry leaves and salt.
- Pulse them into a coarse paste and set it aside.
- Heat coconut oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves and sauté for a few seconds.
- Add the cleaned anchovies and salt to the pan and sauté for a few minutes until they start to cook.
- Add 3 teaspoons of tamarind water, cover and cook for 5 minutes stirring occasionally.
- Add the coconut mixture to the pan.
- Mix everything well and cook on low heat for about 10 minutes, stirring occasionally, until the anchovies are cooked through and the flavours meld together.
- Check the seasoning and add more salt if needed.
- Remove from heat and let it rest for a few minutes.
- Serve hot with steamed rice or as a side dish with other Kerala-style dishes.
Notes
