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Nethili Meen Kulambu/ Anchovies Fish Curry/ Easy Meen Curry

January 20, 2023 by JAYANTHY 2 Comments

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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

Vanjaram Fish Fry

Nethili/ Anchovy Fry

Crab Curry

Sankara Meen Curry/Kuzhambu,Red Snapper Curry

Simple /Easy Fish Fry/South Indian Style

Fish Manchurian

Prawn Fry /Fried Shrimp

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

Jayanthy Asokan
This Nethili Meen kulambu ( curry ) is spicy, tangy, and delicious. It is the base fish curry, and any variety of fish goes well. It pairs well with piping hot steamed rice and south Indian breakfasts like idli, dosa, appam, etc.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, sides
Cuisine Indian
Servings 4 people
Calories 328.1 kcal

Equipment

  • Kadhai or Wok

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 tbsp fenugreek
  • 2 tbsp cumin
  • 1 tsp mustard seeds
  • 1 tsp chilli powder ( to taste )
  • ¼ tsp turmeric powder
  • 4 tbsp oil ( vegetable or sesame oil)
  • ½ tsp 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

Serving: 1personCalories: 328.1kcalCarbohydrates: 22.6gProtein: 18.9gFat: 19.1gSaturated Fat: 2.2gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 10.4gTrans Fat: 0.1gCholesterol: 45mgSodium: 394.6mgPotassium: 730.2mgFiber: 3.9gSugar: 9.1gVitamin A: 781.7IUVitamin C: 36.8mgCalcium: 199.6mgIron: 6.4mg
Keyword nethi meen kulambu, anchovy fish curry, nethili kulambu
Tried this recipe?Let us know how it was!
How To Make Vanjaram fish fry/ King fish fry
Vanjaram Fish Fry/King Fish Fry is a simple and easy fish fry recipe prepared in a few minutes. It needs just a few spice powders which, are readily available in your pantry.
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Filed Under: Seafood, Sides Tagged With: anchovy fish curry, fish curry, fish kulambu, seafood

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Reader Interactions

Comments

  1. Leander Fernandes

    January 25, 2023 at 3:48 am

    5 stars
    Nice tangy spicy anchovies curry
    Flavorsome ideed

    Reply
    • JAYANTHY

      January 26, 2023 at 1:01 pm

      Thank you so much!

      Reply

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