Anchovies Fish Curry/Nethili Meen Kuzhambu is a tangy and spicy curry of TamilNadu which goes well with idli, dosa and hot steamed rice. These anchovies are smaller in size and cook really very fast within a min.
This gravy is tangy, spicy and thicker in consistency as we add coconut paste. Also, you can consume this fish along with its bone as it is very minute in size. This fish is very tasty than other variety fish. Cleaning this fish is a little bit messy and time-consuming process. But nowadays we get cleaned fish in the market itself. If you want to do it by yourself, remove the head and clean the inner part, also remove the tail. You can even remove the bone if you are giving it to small kids. But this fish cooks very fast and takes only a min to cook. Do not overcook or else it will start to crumble and mix in the gravy.
I have already posted a simple method of making Fish Curry using sambar powder(without coconut). But in this method, I have sauteed onion, tomato along with the spices and blended in a mixer with grated coconut which gives a divine taste to this curry. Also, use only sesame oil which gives a great taste and nice aroma to this curry. Now let us see how to prepare this recipe.
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- 1/4 tsp Fenugreek seed/vendayam
- 10 Whole Pepper
- 1 Onion
- 2-3 Garlic pods
- 1 Tomato
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 2 tbsp Coconut grated
- salt to taste
- 1 tbsp Sesame Oil
- 250 gms Anchovies/Nethili meen
- 1/2 tsp Mustard /kadugu
- 1 strand Curry leaves
- Tamarind lemon size
- salt to taste
- 1 tbsp Sesame Oil
- 1 tbsp Coriander leaves finely chopped
- Soak lemon size tamarind in water. Extract it and set aside. Remove head and tail of anchovies and thoroughly wash it in water using salt and turmeric. Saute one by one under "To saute and grind". Heat a pan add oil. Once oil gets heated add pepper, fenugreek and saute for a minute. Now add onion, garlic and saute till onion turns translucent. Then add tomato and saute till it turns mushy. Add little salt while sauteeing. Now add turmeric powder, chili powder, coriander powder, sprinkle little water and cook until oil separates.
- Once done let it cool completely. Transfer the sauteed ingredients and grated coconut in a mixer and grind it to smooth paste using a little water.
- Heat a kadai and add oil. Once oil gets heated add mustard seed, curry leaves and let it crackle. Then add tamarind water and boil for 3-4 mins. Now add the ground paste to tamarind water, adjust salt and water, mix well thoroughly.
- Close the lid and cook for 8-10 mins till the raw smell goes. Open the lid and add the anchovies fish. Anchovies fish cooks very fast. So as soon as you add it, give a quick mix and switch off the flame. Close the lid and keep for 5 mins without switching on the stove. The heat in the tamarind gravy is enough to cook anchovies. After 5 mins garnish with coriander leaves and serve hot. If you cook fish for more than the specified time it will crumble and mix in the gravy.
- Anchovies fish cooks very fast. So as soon as you add it, give a quick mix and switch off the flame. Close the lid and keep for 5 mins without switching on the stove.
- Do not cook fish for more than specified time or else it will crumble.
- Use sesame oil for sauteeing. It gives a nice flavor and aroma to the curry.
You might also like Fish Fry(kingfish).
Tangy and spicy Anchovies Fish Curry/Nethili Meen Kuzhambu is ready to relish.
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