Dry Anchovy Fish Kuzhambu | Nethili Karuvadu Kuzhambu Recipe

Fish Lovers should definitely try this recipe. Most often people complains that dry fishes are very salty and has a stinking odour. I don't believe in it. The fact is, if it is properly cleaned and cooked it will never smell too bad. I said all fish lovers must try this recipe. Not only fish lovers everyone should give it a try. This taste amazing. I was longing for this curry after marriage. Hurray! Now I can make this curry perfectly at home by myself.

Always soak the fish and clean it properly. By this way it becomes little soft and fresh. Brinjals in this adds an extra flavor to this kuzhambu. So never skip them too. I will soon post fresh anchovy fish curry which i like the most. Here is the recipe for dry anchovy fish curry. Hope you will enjoy it...

Nethili Karuvadu Kuzhambu Recipe

Ingredients:

Dry Anchovy / Nethili Karuvadu - 1 bowl

Small onion / Shallots - 1 cup (25-30 approximately)

Tomato - 1, small

Brinjal - 5

Coconut - 1 cup

Cumin - 1 tsp

Green chilli - 5

Red chilli - 15

Tamarind - small lemon sized

Mustard seeds - 1 tsp

Fenugreek seeds - 1 tsp

Turmeric - 1/4 tsp

Salt - to taste

Curry leaves - a sprig

Oil - 3 tblspn

Method:

Soak dry anchovy fish in water for 10 to 15 minutes and remove its head.

Chop tomatoes and brinjal into small cubes. Grind coconut, onion, red chilli, cumin into a smooth paste adding little water. Keep them aside.

In a large bowl, combine together anchovy fish, slit green chillies, tomato, brinjal and ground masala. Add tamarind water, turmeric and mix them properly adding 2 cups of water.

Heat oil in a pan, add mustard seeds, fenugreek and curry leaves.

When mustard seeds splutter, add in everything from the bowl. Cover and cook for 25 to 30 minutes.

Check for salt and remove from flame.

Serve hot with rice.

Note:

• Do not skip brinjal as it is one of the key ingredient in this recipe.
• Also use small onions for this.
• Please do not add too much tamarind. Fish curries will taste delicious if you add correct amount of tamarind. It should not be very sour.

Pictorial:

Keep all your ingredients ready

Grind onion, red chilli and cumin into a smooth paste

Once onion and chillies are ground, add coconut and grind adding little water until you get a fine paste

Chop brinjal into small cubes

In a large bowl, combine dry fish, slit green chilli, brinjal, tomato and ground masala

Add tamarind extract to this

Turmeric and salt added

Add 2 cups of water and mix everything well

Heat oil and add mustards, fenugreek and curry leaves

mustard seeds started to splutter

Now add the  mixture from the bowl

Cover and cook for 25 to 30 minutes

After 30 minutes, check for salt and remove from flame

Yummy fish curry is ready to serve!