Netholi Pulichikkayum Muringakkayum Ittathu || Indian Anchovy Bilimbi Drumstick Curry || Ep No : 101

 

Indian Anchovy also known as Hardenberg's Anchovy is a species of oceanodromous fish.
Scientific Name : Stolephorus Indicus
Family :Engrulide
Kingdom : Animalia
Phylum:Chordata
Rank :Species
Order : Clupeiformes
Anchovies are the richest source of omega-3 fatty acids, which has got extraordinary benefits for the cardiovascular system. Many studies explains that they reduces the triglyceride level of the body, thereby it slow down the process of building up plaque in the major arteries and thus reduces hypertension. They also lower the risk of stroke by reducing blood coagulation.


Take 400 grams of Indian Anchovy , wash and drain well.

In a mixi jar add 5 tablespoon of grated coconut,a pinch of turmeric powder, half tablespoon red chili powder, half tablespoon coriander powder, 4 shallots.

Pour half glass of water and grind it.

Do not make into smooth paste.

Transfer the prepared mix to the fish, pour one glass water to the mixi jar and add to the fish.

Again pour 2 glass water to the fish, mix well.

Take 8 pieces of drumsticks and 8 bilimbi.

Chop drumstick and bilimbi lengthwise.

Chop 2 green chilies .

Add chopped drumstick, bilimbi and green chilies to the curry.

Add 2 sticks of fresh curry leaves.

Add half tablespoon of crystal salt, mix well.

Keep on the fire wood and cook on high flame initially.

When it boils, reduce flame and cook well.

Check salt and tanginess.

If tanginess is not adequate, add a small piece of Malabar Tamarind.

After 10 minutes, add one stick fresh curry leaves and off the flame.

Keep for  5 minutes.

Serve with hot rice.



Ingredients
Indian Anchovy - 400 Grams
Grated Coconut - 5 Tablespoon
Turmeric Powder - One Pinch
Red Chili Powder - Half Tablespoon
Coriander Powder - Half Tablespoon
Shallots - 4Nos
Drumsticks-8Nos
Bilimbi - 8Nos
Green Chilies - 2Nos
Curry Leaves - 3 Sticks
Malabar Tamarind - One Small Piece
Salt - As Per Taste
Water - 3 Glasses

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