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–+ servings

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, sides
Cuisine Indian
Servings 4 people
Calories 328.1 kcal

Equipment

non-stick fry pan

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

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
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