Spicy, mouth-watering ‘Netholi pickle’ makes your meals perfect


Muhammad Ameen

Anchovy fishes are small and contain calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. Anchovies are rich in vitamins such as thiamin, riboflavin, niacin, folate, vitamin C, B12, B6, A, E, and K.

Netholi (anchovy) pickle

Anchovy has different names like Netholi, Nethal, Kati, Kozhuva and many more in Malayalam. Anchovy fish is small and contain calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. Anchovies are rich in vitamins such as thiamin, riboflavin, niacin, folate, vitamin C, B12, B6, A, E, and K.

Fish pickle made of anchovy is a mouth-watering spicy blast. This pickle can be instantly made and eaten as soon as it is cooled.

Netholi (anchovy) pickle
Netholi (Anchovy) pickle

Ingredients

  • Netholi (Anchovy) fish- ½ kg
  • Ginger – 1 big piece chopped
  • Garlic – 8 cloves
  • Green chillies – 2
  • Turmeric powder- ½ tsp
  • Chilli powder- 1 tbsp
  • Fish masala powder- 1 tbsp
  • Pickle masala powder- 2 tbsp
  • Curry leaves
  • Mustard seeds
  • Fenugreek
  • Vinegar- 3 tsp
  • Oil-to fry
  • Salt
Preparation

Clean the fish properly and dry it well. Now, take a bowl and add the fish, all the masala, salt and vinegar into it. Marinate it and keep it aside for 30 minutes.

Take a pan and fry the fish in the oil. Take another pan and splutter mustard seeds and fenugreek in oil. Add curry leaves into the fry. Now, add the chopped ginger, garlic and green chillies into it. Saute it well.

Add a half tablespoon of turmeric and chilly powders. Then, pour a tablespoon of vinegar and a pinch of salt into it. Now add the fried fish into this mix. Mix it well. Serve it after it is cooled.

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