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Nethili Meen Kuzhambu (Anchovies Curry)
By : Jayanthy Kumaran
Category : Fish
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Clean and wash the Anchovies / Nethili fish and keep ready.
  2. Soak tamarind in 1/4 cup water and extract thick juice out of it.
  3. Heat oil in a fry pan.
  4. Add vadagam (or mustard, cumin, split urad dal), fenugreek seeds and curry leaves.
  5. Temper it.
  6. Add the finely chopped onions and fry till light brown.
  7. Add mashed tomatoes and fry till oil separates.
  8. Add turmeric powder, red chilly powder, coriander powder, salt and pepper powder.
  9. Saute for a minute.
  10. Add sliced brinjals (drumstick tastes great too) and saute further.
  11. Add 1 cup of water and cook covered, until the vegetable is cooked.
  12. Now add thick tamarind juice.
  13. Mix well.
  14. Taste and adjust salt and seasonings.
  15. Allow the curry to cook in simmer for 4 to 5 mins.
  16. If the curry attains thick consistency, you can adjust the consistency by adding little water.
  17. Add cleaned anchovies, stir gently and allow the kuzhambu to boil for just 1 or 2 mins. (take care not to overcook, as the fishes are very small, they tend to break)
  18. Turn off flame.
  19. Garnish it with fresh curry & coriander leaves.
  20. Serve it with hot rice.
  21. Note:

    1. As the fishes are too small, it can be eaten with bones.
    2. If you don't get fresh anchovies in your place, the same curry can be prepared with dry anchovies too.

    Recipe courtesy: Tasty Appetite

Nethili Meen / Anchovies - 2 cups
Oil - 2 to 3 tbsp
Vadagam - 1 tsp
Fenugreek seeds - 3/4 tsp
Curry leaves - 5 to 6
Tomatoes - 2
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Brinjal or drumsticks chopped - 1 cup
Tamarind - small ball
Salt to taste
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