Netholi Chammanthi

In my last post, I told you about a second part to the Netholi Fry recipe, right? Well, this is the second part. Did you guess it correctly? Anyways, If you missed the last post, please have a look at it. You need to make it first, to get this done.

This is Jose’s paternal Grandmother’s recipe. I’ve mentioned her in this post (Roasted Cashew And Coconut Chammanthi). It’s a pure coincidence that am yet again sharing a Chammanthi recipe by her. Like I’ve already mentioned she was an amazing cook and this is one of her famous recipes.

If you check out the number of Chammanthi recipes here, you can be rest assured that am a big fan of it. I love coconut in any form and when you add other wonderful ingredients to up the flavour, it’s simply irresistible!

This recipe is kinda similar to the Onakka Chemmeen Chammanthi recipe. However we’ve used fresh anchovies here. You can also make it with dry anchovies. If you like Netholi fry, then you’ll surely like this one. The fried netholi with coconut and simple spices is a match made in heaven. It goes well with rice and kanji (rice porridge).

Here is the recipe…

Grind the fried netholi coarsely and keep it aside…

Coarsely grind grated coconut, small onion (2) and green chilli…


Combine the ground fish and coconut…


Heat oil in a wide pan and crackle the mustard seeds. Add remaining sliced small onion and curry leaves. Cook till the onion becomes golden brown in colour. Add crushed red chilli and fry for a min…


Add coconut-fried fish mixture, salt and mix well. Cook on low flame for 4-6 mins…

Netholi Chammanthi
  • Save

Netholi Chammanthi

Print Pin
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 1 cup Fried Netholi (Anchovy)
  • 3/4 cup Grated coconut
  • 2 Green chilli (chopped)
  • 6-8 Small onion (sliced)
  • 1-2 Crushed red chilli
  • 1/4 tsp Mustard seeds
  • Salt
  • Curry leaves
  • Coconut oil

Instructions

  • Grind the fried netholi coarsely and keep it aside. Coarsely grind grated coconut, small onion (2) and green chilli.
  • Combine the ground fish and coconut.
  • Heat oil in a wide pan and crackle the mustard seeds. Add remaining sliced small onion and curry leaves. Cook till the onion becomes golden brown in colour. Add crushed red chilli and fry for a min.
  • Add coconut-fried fish mixture, salt and mix well. Cook on low flame for 4-6 mins.

Notes

Any leftovers can be stored in the fridge for 3-4 days. You can reheat it by microwaving or dry roasting for 2-3 mins on slow flame.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
>
145 Shares
Share via
Copy link