Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, dry kollatharu netholi anchovy upkari. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
To begin with this particular recipe, we have to first prepare a few components. You can cook dry kollatharu netholi anchovy upkari using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Dry Kollatharu Netholi Anchovy Upkari:
- Get 15-20 dry Anchovy
- Take 3 Tbsp grated coconut
- Take 2 Crushed garlic cloves
- Make ready 1 medium sized onion - thin, vertically sliced
- Get 1/2 tsp red chilli flakes
- Prepare 1 pinch Turmeric powder
- Get 1 drop thick tamarind juice
- Get to taste Salt
- Make ready 2 tbsp Coconut oil
Steps to make Dry Kollatharu Netholi Anchovy Upkari:
- Cut the tail & head of Dry Anchovies & dry roast it in an earthenware pan till crispy. Let it cool and wash it thrice quickly in clean water. Drain the water immediately and set it aside.
- Heat 2 tbsp coconut oil in a pan under medium flame and add crushed garlic. As the color changes to light brown add red chilli flakes mix it well for 5 secs. Add the onions and saute well. When the onions become translucent lower the flame & add grated coconut and mix well for a minute.
- Add a drop of tamarind juice & a pinch of turmeric powder. Mix well and then add the dried anchovies kept aside earlier & give a thorough mix. Add salt if necessary. Normally, not much of salt is required as the dry fish has certain amount of salt. Switch off the flame.Tasty Dry Natholi (Anchovy) Upkari is ready to be served with warm ganji.
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