Netholi/Anchovies – 500 gm
Pearl onions/shallots, sliced – 1/4 cup
Ginger, chopped – 2 tbsp
Garlic, chopped – 2 cloves
Coriander powder – 1 tbsp
Kashmiri chilli powder – 2 tbsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Salt as needed
Cambodge/Kudampuli – 2 pieces
Clean netholi/anchovies by removing the head and tail. Put 2 tsp of salt into the fish and gently rub with your hands to remove the smell and dirt. Wash with several changes of water. Drain the water. Set aside the anchovies.
Soak cambodge/kudampuli in 1/4 cup of water for 15 minutes. Set aside.
Soak coriander powder, kashmiri chilli powder, and turmeric powder in small amounts of water. Set aside.
Heat oil in a pan, splutter mustard and fenugreek seeds. Saute shallots, ginger, garlic and curry leaves. When the color of the shallots turns to light brown, add soaked powders, which is set aside earlier. When the raw smell of the powder leaves, add 1 to 1 1/2 cups of water, soaked cambodge, and salt. Allow it to boil.
When it is boiled and the gravy starts to thicken, add fish. Cook for 2 more minutes and switch off the stove. Immediately close with a lid.
Note:- Netholi/Anchovies cook very fast. Take care not to overcook them or else you can see the fish break into smaller pieces.