Nethili Meen Kuzhambu or Anchovies Curry is a classic South Indian

         

            NETHILI MEEN KUZHAMBU ANCHOVIES CURRY

              

Nethili Meen Kuzhambu, or Anchovies Curry, is a classic South Indian dish made with fresh anchovies cooked in a tangy and spicy tamarind-based curry. Here's a simple recipe for you to try

Instructions:

1. Prepare the Base:

• Heat 2 tbsp of oil in a pan. Add the sliced onions and sauté until they turn golden brown.

• Add the green chilies and ginger-garlic paste. Sauté until the raw aroma fades.

1. Add Tomatoes and Spices:

• Stir in the chopped tomatoes and cook until they turn soft and mushy.

• Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the onion-tomato mixture with the spices.

1. Simmer the Curry:

   • Pour in 2 cups of water and bring it to a gentle boil. Let the curry simmer for about 5 minutes.

2. Add Anchovies:

   • Add the cleaned anchovies to the simmering curry. Stir gently to avoid breaking the fish. Cook for 5–7 minutes until the anchovies are tender.

3. Finish with Coconut:

   • Lower the heat and add the coconut milk (or ground coconut paste). Mix well and let it cook for 2–3 minutes. Do not boil the curry after adding the coconut milk to preserve its creamy texture.

4. Garnish and Serve:

• Sprinkle chopped coriander leaves on top and turn off the heat.

• Serve hot with steamed rice or dosa for a comforting meal.

Nethili Meen Kuzhambu (Anchovies Curry)

Ingredients:

• Onion: 2 large, sliced

• Tomato: 1 small, chopped

• Green chilies: 3

• Coriander leaves: Chopped (divided into two portions)

• Oil: 2 tbsp

• Ginger garlic paste: 1 tbsp

• Cleaned anchovies: 300 g

• Salt: To taste

• Turmeric powder: 1/2 tsp

• Red chili powder: 1 tsp

• Coriander seeds powder: 1 tsp

• Coconut milk (or fresh ground coconut paste): 1/2 cup

• Water: 2 cups

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Method:

1. Initial Fry:

• Heat oil in a pan and add a few slices of onion.

• Add ginger-garlic paste and fry until the raw smell disappears.

1. Prepare the Base:

• Add the rest of the sliced onions, chopped tomatoes, green chilies, and half the chopped coriander leaves.

• Sauté until the onions turn translucent and the tomatoes are softened.

1. Add Spices and Water:

• Stir in salt, turmeric powder, red chili powder, and coriander seeds powder.

• Mix well and pour in 2 cups of water.

1. Simmer and Cook:

   • Let the onion-spice mixture come to a rolling boil.

2. Add Anchovies:

• Gently add the cleaned anchovies to the boiling curry.

• Simmer and cook for 5 minutes. Avoid stirring too much to prevent breaking the delicate fish.

1. Finish with Coconut Milk:

   • Add coconut milk (or ground coconut paste) and simmer again until the curry thickens to your desired consistency.

2. Serve:

• Garnish with the remaining chopped coriander leaves.

• Serve hot with steamed rice or soft idlis.

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Tips:

• For added flavor, you can add a sprig of curry leaves while tempering.

• Always handle the anchovies gently to avoid breaking them during cooking.

Ingredients:

• Main Ingredients:

• Onion, sliced – 2 large

• Tomato, chopped – 1 small

• Green chilies – 3 (slit)

• Coriander leaves – 2 tbsp (chopped, for garnish)

• Cleaned anchovies – 300 g

• Coconut milk or fresh ground coconut paste – 1/2 cup

• Water – 2 cups

• Spices and Seasoning:

• Ginger garlic paste – 1 tbsp

• Salt – as required

• Turmeric powder – 1/2 tsp

• Red chili powder – 1 tsp

• Coriander seeds powder – 1 tsp

• For Cooking:

  • Oil – 2 tbsp (preferably coconut or sesame oil)

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1. Heat the Oil:

• Heat 2 tbsp of oil in a deep pan or clay pot over medium heat.

• Add the sliced onions and sauté until they turn golden brown.

1. Add Tomatoes and Green Chilies:

   • Add the chopped tomato and green chilies to the pan. Sauté until the tomatoes become soft and mushy.

2. Add Ginger-Garlic Paste:

   • Stir in the ginger-garlic paste and sauté until the raw smell disappears.

3. Spice it Up:

   • Add turmeric powder, red chili powder, and coriander seed powder. Mix well and let the spices cook for about a minute.

4. Add Water:

   • Pour in 2 cups of water and bring the mixture to a boil. Let it simmer for about 5 minutes to allow the flavors to develop.

5. Add Coconut Milk:

   • Stir in the coconut milk or fresh ground coconut paste. Mix well and let it simmer gently.

6. Cook the Anchovies:

• Add the cleaned anchovies to the curry. Stir gently to ensure the fish doesn’t break apart.

• Cook for 5–7 minutes on low heat until the anchovies are tender and infused with the curry.

1. Garnish:

   • Add chopped coriander leaves and mix gently.

2. Serve:

• Turn off the heat and let the curry rest for a few minutes.

• Serve hot with steamed rice, idli, or dosa.

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Tips:

• Use fresh anchovies for the best flavor.

• Adjust spice levels to your preference by adding or reducing green chilies and chili powder.

• If the curry feels too thick, add a little more water to adjust the consistency.

Directions:

1. Prepare the Base:

• Heat oil in a pan and add a few slices of onion.

• Add ginger-garlic paste and fry until the raw smell disappears.

1. Sauté Vegetables:

• Add the rest of the sliced onions, chopped tomatoes, green chilies, and half the chopped coriander leaves.

• Sauté until the onions turn translucent and the tomatoes soften.

1. Add Spices and Water:

• Mix in salt, turmeric powder, red chili powder, and coriander seeds powder.

• Stir well and pour in the water.

1. Simmer:

   • Let the onion and spice mixture come to a rolling boil.

2. Cook the Anchovies:

• Gently add the cleaned anchovies.

• Simmer and cook for 5 minutes. Be careful not to stir too much, as the fish is delicate.

1. Finish with Coconut Milk:

   • Pour in the coconut milk and simmer again until the curry thickens to your liking.

2. Serve:

   • Garnish with the remaining chopped coriander leaves.
   • Serve hot with steamed rice or soft idlis.

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Tips:

• Use fresh anchovies for the best flavor.
• Avoid overcooking the fish to keep its texture intact.

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