Authentic South Indian Nethili Meen Kulambu (Anchovy Fish Curry)
35 minutes
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About Authentic South Indian Nethili Meen Kulambu (Anchovy Fish Curry)
Dive into the vibrant flavors of South India with this authentic Nethili Meen Kulambu, a tangy and aromatic anchovy fish curry. This recipe uses fresh, simple ingredients to create a dish that's both comforting and bursting with taste.The rich coconut milk base is perfectly balanced by the tartness of tamarind, creating a harmonious blend of textures and tastes. This Nethili Meen Kulambu is a perfect accompaniment to steamed rice or appam.Get ready to experience a culinary journey to the shores of South India with this easy-to-follow recipe, perfect for both weeknight dinners and special occasions. Impress your family and friends with this delicious and authentic South Indian delicacy!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Fish Curry
- 4 tsp Oil coconut oil is traditional but vegetable oil works well too.
- 300 grams Nethili Fish anchovies, cleaned and ready to cook
- 1 sprig Curry Leaves
- 1 Onion finely chopped, large
- 2 Chili adjust to your spice preference, green, slit
- 1 Tomato finely chopped, large
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 cup Water
- Salt to taste
- 1 handful Coriander chopped, for garnish
- 1/4 cup Tamarind Paste adjust for desired tartness, or to taste
For the Masala Paste
- 1/2 cup Coconut fresh, grated
- 2 tsp Ginger-Garlic Paste
- 2 tsp Fennel Seeds
Instructions
Prepare the Tamarind
- Soak 1/4 cup of tamarind pulp in 1/4 cup of warm water for about 15 minutes. Squeeze out the pulp to extract the juice. Set aside.
Make the Masala Paste
- Grind together the coconut, ginger-garlic paste, and fennel seeds into a smooth paste. Set aside.
Sauté Aromatics
- Heat oil in a pan or pot over medium heat. Add curry leaves and sauté for a few seconds until fragrant.
Cook the Vegetables
- Add chopped onions and green chilies. Sauté until onions are lightly golden. Add chopped tomatoes and cook until softened and mushy.
Add Spices
- Stir in chili powder, coriander powder, and turmeric powder. Cook for about a minute, stirring constantly, to prevent burning.
Incorporate the Masala
- Add the prepared coconut masala paste to the pan. Cook, stirring occasionally, until the oil begins to separate from the mixture.
Simmer with Tamarind
- Pour in the tamarind juice and bring to a gentle simmer. Cook for another 5-7 minutes, allowing the flavors to meld.
Add the Fish
- Add the cleaned nethili fish and 1 cup of water. Simmer gently for about 10-12 minutes, or until the fish is cooked through. Do not overcook.
Garnish and Serve
- Stir in the chopped coriander leaves. Gently mix and remove from heat. Serve hot with steamed rice or appam.
Recipe Notes
Expert Tips for the Best Nethili Meen Kulambu:
- For a richer flavor, use freshly grated coconut instead of desiccated.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Don't overcook the fish; it should be tender and flaky. Overcooked fish will become dry.
- If you don't have fresh tamarind, you can substitute with tamarind paste, but adjust the quantity to achieve the desired level of tartness.
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Recipe Nutrition
Calories: 351kcalCarbohydrates: 16gProtein: 33gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 75mgSodium: 265mgPotassium: 852mgFiber: 7gSugar: 7gVitamin A: 985IUVitamin C: 40mgCalcium: 82mgIron: 3mg
Akum Raj Jamir
Articles: 153
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
I’m loving this recipe already!
This looks delightful! Thanks for the recipe.