Smelt Curry

When i saw Smelt in the frozen section of grocery store it looked very similar to nethal or netholi, but from googling i found that its not nethal or netholi and they are known as Anchovy. I wanted to try this fish and made an easy mulakitta curry(without adding coconut paste).It was also great when i fried it. I always make fish curry in clay pot/man chatti, i can't imagine how my life would be, without my chatti.It's the most priced possession in my kitchen.

1.Smelt-15-20

2.Ginger -1tsp sliced

3.Shallots-2-3(sliced thinly)

4.Green chillies-2(halved and slit)

5.Chili powder-1tsp

6.Turmeric powder 1/2 tsp

7.Tomato-1/2

8.Garlic-2 pods

9.Pulp of Tamarind-little

12.Salt - As required

13.Coconut oil-as desired

14.Curry leaves-a twig

Preparation method:

Take clay pot/man chatti, add 1 cup water and the ingredient's 2-7 and bring to a boil.
Add the smelt,tamarind and salt and then reduce the flame.let it cook slowly.After its done, add crushed garlic pods,(don't crush too much) coconut oil and curry leaves.Since i didn't have curry leaves i used cilantro. Let it simmer for sometime.The aroma of curry leaves,garlic and coconut oil will enlighten your taste buds.
You can increase or reduce the tamarind according to your taste. Same goes with the spice contents.My curries are always bright in color due to the extend of chili powder and turmeric i use.......