Nethili meen kuzhambu anchovy fish curry

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Nethili meen kuzhambu | South Indian anchovy fish curry |





Ingredients

  1. Oil -3 tbsp
  2. Fenugreek 1/2 tsp
  3. Mustard 1/2 tsp
  4. Shallots 200 grams
  5. Tomato 4
  6. Turmeric powder 1 tsp
  7. Chilli powder 2 tsp
  8. Coriander powder/kuzhambu masala-3 tbsp
  9. Tamarind big lemon sized 
  10. Coconut 1/2 cup
  11. Peppercorn 1/2 tsp
  12. Cumin 1/4 tsp
  13. Nethili meen/anchovy 500 grams 
  14. Salt to taste
  15. Curry leaves

Instruction

  1. Add oil to a kadai, then add fenugreek. Add onion paste and sauté well until the raw smell goes away.
  2. Then add tomato paste and mix it well. Cook until the oil separates.
  3. Add turmeric powder, chili powder, coriander powder, and mix well. Sprinkle some water and cook until the raw smell disappears.
  4. Add tamarind water and bring it to a boil.
  5. Then add the required salt
  6. Now add coconut milk 
  7. Add nethili meen/anchovy and cook on a low to medium flame
  8. Turn off the flame
  9. Add tempering to the nethili meen kuzhambu.
  10. In a small pan add oil, mustard, finely chopped onion and curry leaves, fry untill golden brown
  11. Add this tempering to nethili meen kuzhambu
  12. Now nethili meen kuzhambu is ready to relish with hot steamed white or matta rice

How to make nethili meen kuzhambu

Prep work 



Soak lemon sized tamarind 


Take shallots in a jar, then make a fine paste 


Then take chopped tomatoes in a jar and make a fine paste


Now take coconut, cumin, and peppercorn in a jar and add a little water to blend and extract coconut milk

Now,Add oil to a kadai,



Add onion paste, saute well till the raw smell goes away 


Add in tomato paste, cook till the oil gets seperated from onion and tomato paste



Add turmeric powder


Add chilli powder 


Add coriander powder , mix well 


Add tamarind water and bring it to boil,



Add the required salt and allow it to boil till the raw smell goes away or till the oil gets seperated from the curry 




Add coconut milk, allow it to boil for 10 minutes on high flame,



After 10 minutes slow down the flame and add nethili meen,



Cook for another 10 minutes on a low to medium flame, then turn off the flame


In a small kadai add oil, mustard, Fenugreek finely chopped onion and curry leaves, fry until golden brown, add this to nethili meen kuzhambu


Nethili meen kulambu is ready to relish with hot steamed white or matta rice



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