This Nethili Meen kulambu/ Anchovies fish curry is spicy, tangy, and delicious. It is the base fish curry, and any variety of fish goes well with this curry. It pairs well with piping hot steamed rice and south Indian breakfast like idli, dosa, appam, etc.
Nethili fish are called Anchovies in English, Nethallu in Telugu, and Kozhuva in Malayalam. It is a small variety of fish and tastes so good.
A simple and tasty fish recipe made with a handful of simple ingredients in the pantry. It is spicy, tangy, and delicious with small nethili ( anchovies ).
This Nethili ( Anchovy )Meen Kulambu is a traditional fish curry from Tamil Nadu ( South India ). The preparation of kulambu (curry) varies according to different states.
Ingredients need for this recipe
- anchovies
- tamarind
- onion
- garlic
- tomatoes
- fenugreek
- cumin
- mustard seeds
- chilli powder
- turmeric powder
- oil
- salt
- curry leaves
How to make Nethili Meen Kulambu (Anchovy Fish Curry)?
It is a simple recipe to make in under thirty minutes. It all needs a simple handful of ingredients for this recipe. The main ingredient for this recipe is tamarind. The tamarind makes this kulambu/ curry tangy and delicious. If you love tanginess, then this recipe is for you. Also, if you are not a lover of tanginess, use more tomatoes and less tamarind.
Let’s see a brief preparation of this recipe. Firstly, wash anchovies well with turmeric to avoid a fishy smell, and keep it aside. In a frying pan or wok, add fenugreek and cumin. Dry roast it for two to three minutes and keep it aside. Grind it to coarse powder when it is cooled.
In the same pan, add oil on medium heat. Add mustard seeds, and let it splutter. Next, add chopped onion and garlic and sauté until it turns translucent. Now add tomatoes and wait until it turns mushy.
Add turmeric powder, chili powder, and salt to taste and mix well. Now add the desired quantity of tamarind pulp and water. Let it boil until the raw smell of tamarind disappears.
Add in washed Nethili ( Anchovies) and cook for five minutes. It hardly takes a few minutes to cook. Cover the lid and let the kulambu/ curry thicken, and the oil separates on top of the curry. Finally, sprinkle the coarse fenugreek and cumin powder and switch off the heat. Delicious, tangy Nethili (Anchovy) Meen Kulambu/Fish Curry is ready to serve with hot rice, idli, dosa, and appam.
Some Seafood Recipes You May Like To Try
Sankara Meen Curry/Kuzhambu,Red Snapper Curry
Simple /Easy Fish Fry/South Indian Style
Let’s see step-by-step preparation of Nethili Meen Kulambu/ Anchovy Fish Curry?
In a frying pan or wok, dry roast fenugreek seeds and cumin on low, medium heat for two to three minutes and keep it aside.
When it is cooled grind it to a coarse powder in a mixer grinder or food processor
In the same pan, add oil on medium heat. Add mustard seeds, and let it splutter. Next, add chopped onion and garlic and sauté until it turns translucent.
Now add tomatoes and wait until it turns mushy.
Add turmeric powder, chili powder, and salt to taste and mix well.
Cook it for two to four minutes until the masala powder cooks well in the oil.
Now add the desired quantity of tamarind pulp mixed with water. Let it boil until the raw smell of tamarind disappears.
Add in washed Nethili ( Anchovies) and cook for five minutes. It hardly takes a few minutes to cook. Cover the lid and let the kulambu/ curry thicken, and the oil separates on top of the curry.
Finally, sprinkle the coarse fenugreek and cumin powder and switch off the heat. Garnish it with curry leaves.
Delicious, tangy Nethili (Anchovy) Meen Kulambu/Fish Curry is ready to serve with hot rice, idli, dosa, and appam.
I serve it with piping hot rice with an egg omelet as a side dish. The best combo I love to have whenever I make fish kulambu/curry.
What to serve with Nethili Meen Kulambu/ Fish Curry?
Serve nethili kulumbu with rice, idli, dosa, and appam. My choice is rice, idli, and dosa. Always fish kulambu tastes great the next day. So you can make them a day prior and enjoy them.
Variations
You can use any variety of fish, prawn, or crab for this curry. Vegetarians can use okra, potato, or yam as per their choice.
If you love tangy tamarind, skip tomatoes, and use only tamarind. I love to use both tomatoes and tamarind for this curry.
You can swap Kokum ( Malabar tamarind ) and mango in place of tomatoes and regular tamarind.
Adding shallots in place of onions adds extra taste to the kulambu/ curry.
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Cooking!
Nethili Meen Kulambu/ Anchovy Fish Curry
Equipment
Ingredients
- 300 g anchovies
- 50 g tamarind pulp ( thick pulp mixed with 1 cup of water )
- 2 onion ( medium sized )
- 15 cloves garlic
- 2 tomatoes ( ripe )
- 1 tablespoon fenugreek
- 2 tablespoon cumin
- 1 teaspoon mustard seeds
- 1 teaspoon chilli powder ( to taste )
- ¼ teaspoon turmeric powder
- 4 tablespoon oil ( vegetable or sesame oil)
- ½ teaspoon salt ( to taste )
- 2 sprig curry leaves
Instructions
- In a frying pan or wok, dry roast fenugreek seeds and cumin on low, medium heat for two to three minutes and keep it aside.
- When it is cooled grind it to a coarse powder in a mixer grinder or food processor
- In the same pan, add oil on medium heat. Add mustard seeds, and let it splutter. Next, add chopped onion and garlic and sauté until it turns translucent.
- Now add tomatoes and wait until it turns mushy.
- Add turmeric powder, chili powder, and salt to taste and mix well.
- Cook it for two to four minutes until the masala powder cooks well in the oil.
- Now add the desired quantity of tamarind pulp mixed with water. Let it boil until the raw smell of tamarind disappears.
- Add in washed Nethili ( Anchovies) and cook for five minutes. It hardly takes a few minutes to cook. Cover the lid and let the kulambu/ curry thicken, and the oil separates on top of the curry.
- Finally, sprinkle the coarse fenugreek and cumin powder and switch off the heat. Garnish it with curry leaves.
- Delicious, tangy Nethili (Anchovy) Meen Kulambu/Fish Curry is ready to serve with hot rice, idli, dosa, and appam.
- I serve it with piping hot rice with an egg omelet as a side dish. The best combo I love to have whenever I make fish kulambu/curry.
Nutrition
Leander Fernandes
Nice tangy spicy anchovies curry
Flavorsome ideed
JAYANTHY
Thank you so much!