Nethili Meen Kulambu

4.50 from 2 votes

Nethili meen kulambu is a South Indian style fish curry made with nethili /anchovies fish.
It is a fish curry with coconut and has a tangy taste from tamarind.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Served AsDinner
CuisineSouth Indian
Recipe Taste Salty, Tangy
Servings 2


  • 4 teaspoon Oil
  • 300 gm Fish Nethili Fish
  • 1 sprig Curry leaves
  • 1 Onion large, finely chopped
  • 2 Green chili slit
  • 1 Tomatoes large, finely chopped
  • 1 teaspoon Chilly powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Turmeric Powder
  • 1 cup Water
  • Salt to taste
  • 1 handful Coriander leaves chopped

For Masala

  • 1/2 cup Coconut fresh pieces
  • 2 teaspoon Ginger garlic paste
  • 2 teaspoon Fennel seeds


  • In a small bowl soak tamarind with some water while you prepare the other ingredients. Strain and Squeeze it and extract the juice out of it. set aside.
  • Grind the ingredients mentioned in for masala list to a smooth paste. Set aside.
  • Heat oil in a pan.
  • Add in curry leaves and fry for few seconds.
  • Add in onions, chilies and salt. Sauté this till it gets light golden.
  • Add in tomatoes and cook till it gets mushy.
  • Add in spice powders and mix well.
  • Add in coconut masala and cook till oil separates from the mix.
  • Add in tamarind water and cook till oil floats on top.
  • Add in fish and water and simmer for about 10 mins.
  • Add in coriander leaves and mix well gently and take off the flame.

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 351 kcal | Carbohydrates: 16 g | Protein: 33 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 75 mg | Sodium: 265 mg | Potassium: 852 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 985 IU | Vitamin C: 40 mg | Calcium: 82 mg | Iron: 3 mg

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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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