Nethili Fish Kuzhambu is a semi thick gravy made with anchovy fish. This type of anchovy fish kuzhambu is commonly made in the villages of tirunelveli. Unlike the other fish kuzhambu which are made little watery, this nethili fish is always thick and the time to make is also less. Though this gravy is thick, it will suffice for rice. Here the fish should be first mixed with the masala and the other ingredients before keeping on flame. Also we add the tempering at the beginning itself and we do not add coriander powder to this curry.
Nethili Fish Kuzhambu
Recipe Cuisine: South Indian | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 3
Nethili fish - 1/4 kg
Tomato - 1
Green chilli - 1
Turmeric - 1/2 tsp
Tamarind - very small ball sized
Coconut - 3/4 cup
Onion - 100 gm
Cumin / Jeeragam - 1 tsp
Red chilli - 15
Mustard seeds - 1 tsp
Fenugreek seeds / Vendhayam - 1/4 tsp
Small onion - 100 gm
Curry leaves - 2 sprigs
Oil - 2 tblspn
Clean the fish and remove its head part. Wash it and keep aside.
Take coconut, cumin, red chilli and onion in a blender. Grind it to a smooth paste adding little water.
In a vessel, add the ground masala, chopped tomato, slitted green chilli, turmeric, salt and 1 cup of water. Unlike other kuzhambu, here we add only very little water. Cook on medium flame for 5 mins.
Pour tamarind extract to this.
Heat another pan, add 2 tblspn of oil. Once oil becomes hot, add mustard seeds. When mustard seeds begin to crackle, add fenugreek, chopped small onion and curry leaves.
Once onion becomes soft, pour it over the kuzhambu. Cook on low flame for 15 minutes or until it is ready.
Enjoy with hot rice.
- Adding more small onion gives a nice taste
- We don't add coriander powder to this.
- Keep the onions chopped before making this gravy for seasoning. Since the fish will be cooked soon, it should be added immediately after 5 minutes.
- Do not add too much tamarind as this gravy should not be very sour.
|Keep all your ingredients ready. Fenugreek is missing in the above picture|
|Take coconut, cumin, red chilli and a cup of onion in a mixer|
|Grind it to a smooth paste adding enough water|
|Chop the tomatoes and small onion. Slit the green chilli|
|Clean the fish remove its head part|
|Now in a vessel, take the ground masala, turmeric, slitted green chilli, tomato and salt to taste|
|Add the cleaned fish|
|Add 1 to 1.5 cup of water and mix well|
|Now, switch on the stove and keep in medium flame|
|Add tamarind extract and cook for 5 minutes|
|Meanwhile, in another vessel heat little oil and crackle some mustard seeds and fenugreek seeds(fenugreek not in picture)|
|Add chopped onion and curry leaves|
|Saute till the onion becomes soft|
|Add together the seasoned onion into the fish pot|
|Mix well and cook for 10 minutes or till the fish is ready|
|Remove from flame once done|
|Serve hot with white rice|