Anchovies Fish Curry/Nethili Meen Kuzhambu is a tangy and spicy curry of TamilNadu which goes well with idli, dosa and hot steamed rice. These anchovies are smaller in size and cook really very fast within a min.
This gravy is tangy, spicy and thicker in consistency as we add coconut paste. Also, you can consume this fish along with its bone as it is very minute in size. This fish is very tasty than other variety fish. Cleaning this fish is a little bit messy and time-consuming process. But nowadays we get cleaned fish in the market itself. If you want to do it by yourself, remove the head and clean the inner part, also remove the tail. You can even remove the bone if you are giving it to small kids. But this fish cooks very fast and takes only a min to cook. Do not overcook or else it will start to crumble and mix in the gravy.
I have already posted a simple method of making Fish Curry using sambar powder(without coconut). But in this method, I have sauteed onion, tomato along with the spices and blended in a mixer with grated coconut which gives a divine taste to this curry. Also, use only sesame oil which gives a great taste and nice aroma to this curry. Now let us see how to prepare this recipe.
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You might also like Fish Fry(kingfish).
Tangy and spicy Anchovies Fish Curry/Nethili Meen Kuzhambu is ready to relish.
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