Serving Size : 3 people |
||
Cooking Time : 30 mins |
| Difficulty: | 
|
Spice Level: |  |
Quantity |
INGREDIENTS |
|---|---|
1/4 kg |
Anchovy Fish / Nethili Meen / நெத்திலி à®®ீன் |
| To Temper | |
| 1/4 tsp |
Mustard Seeds / Kadugu
|
| 1/2 tsp | Fenugreek Seeds / Venthayam |
| 1/2 tsp |
Pepper corns / Milagu
|
| 1/2 tsp | Cumin Seeds / Jeeragam |
| For Fish Curry | |
| 3 Cloves | Garlic |
| 10-12 | Shallots / chinna vengayam |
| 1 |
Tomato
|
| 1/2 tsp | Turmeric powder |
| 2 tsp |
Chili Powder
|
| 3 tsp | Coriander Powder |
| 1 cup | Grated Coconut |
| 1 | Gooseberry size lemon (puree) / nellikai size pulli |
| 2 | Green Chilies |
| 10 pieces | Raw mangoes |
Required water
|
|
| few | Curry leaves for Garnishing |
| 2 Tbsp | Oil |
Salt to taste
|
Cooking Method |
Step 1) Heat a tbsp oil and add mustard seeds,cumin seeds,fenugreek seeds and pepper corns to temper.once you smell the aroma of the fenugreek seeds add garlic and shallots and saute it for a minute.Also add salt
Step 2) Add turmeric powder, Chili powder, coriander powder (my mom always says to use a little more coriander powder than chili power while making fish curry) mix it once,be careful do not burn the masalas. Then add 1 tomato,some water and cook for 5 minutes until the tomatoes are soft.
Step 3) Allow the mixture to cool completely and grind it along with 1 cup of grated coconut.(only use fresh coconut)
Step 4) again heat a tbsp of oil,add the ground coconut paste and then add green chilies,green mangoes and tamarind extract.Add required water,salt and cook for 10 minutes until the raw smell of the masala is gone.You can also add drumstick.Drumstick adds a unique taste to the anchovy fish curry.
Step 5) Now add the cleaned Anchovies and mix well with the gravy.Cover and cook for 5-6 minutes.I have removed the head and tail of the fish.you can also remove the bones of the fish,Children will love it.
Step 6) Since the anchovies are tiny little fishes they will cook very fast.Once the fish is done add few curry leaves and turn off the heat.
Notes:
- Anchovies tastes best if they are soaked for sometime.So leave them in the pot for 20 minutes and then enjoy delicious nethili meen kulambu with some white rice and Pudalangai Prawns Kootu.
- Since we have added raw mangoes in this recipe reduce the amount of tamarind because mangoes will also add some sourness to the curry.Else add a gooseberry size of tamarind
- Soak tamarind in water for 10 minutes to extract the juice.
I relish the taste of man chatti gravies. But I wonder where you got that in the U.S.
ReplyDeleteIt would be great if you provide information.
Mouthwatering delicacy! I am definitely going to try this today. Yesterday I tried fish fingers recipe and it was yumm.
ReplyDeleteThis recipe for Anchovy Fish Curry sounds absolutely delicious and brings back memories of traditional South Indian cooking! The use of a mud pot really does seem to elevate the flavors, as your grandmother believed. For those who enjoy a bit of excitement with their cooking, I also recommend trying out 22betin app. It's a great platform for those who want to enjoy a variety of online betting options, and I’ve personally had a great experience with it. The ease of use and fast payouts make it a solid choice for anyone looking to try their luck!
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