Authentic Nethili Poondu Kozhambu Recipe | South Indian Anchovy Garlic Curry

On a recent vacation in Chennai, surrounded by family and memories, I experienced a surprisingly delightful food moment that I still can’t stop thinking about.

My sister was secretly sipping something from a glass. Out of curiosity, I peeked in—and to my surprise, it was fish curry prepared by my aunt, Mrs. Sumathi Umashanker! I couldn’t stop laughing at first… drinking fish curry? 😄 But curiosity got the better of me, and I took a sip.

Oh my God… it was absolutely heavenly!

That one taste stayed with me. I immediately called my aunt and got her basic fish masala recipe. With that base in mind, I recreated this Nethili Poondu Kozhambu (Anchovy Garlic Curry) at home—and it turned out incredibly delicious!

🧄 Ingredients

For Basic Poondu (Garlic) Masala:

• 12 large garlic cloves
• 2–3 dried red chillies
• 1 tsp coriander seeds (dhaniya)
• ½ tsp cumin seeds (jeera)
• ¼ tsp fenugreek seeds (methi)
• ½ tsp chana dal
• 3–4 tbsp onion slices
• 4–5 tbsp grated coconut
• 4–5 peppercorns

Other Ingredients:

• 10 anchovy fish (nethili), cleaned
• 2 tomatoes, finely chopped
• 1 onion, finely chopped
• Thick tamarind extract (4–5 tsp)
• Turmeric powder (haldi)
• Red chilli powder
• Coriander powder (dhaniya powder)
• Salt to taste
• Fresh coriander leaves for garnish

For Tempering:

• ½ tsp mustard seeds (rai)
• 1 dried red chilli
• Few curry leaves
• Oil

🍲 Method

1. Prepare the Masala Paste
   Dry roast chana dal, cumin seeds, coriander seeds, fenugreek seeds, red chillies, and peppercorns until aromatic.
   Grind them along with garlic, onion, and coconut into a smooth paste.
2. Tempering
   Heat oil in a kadai. Add mustard seeds, curry leaves, and red chilli.
3. Base Preparation
   Add finely chopped onions and sauté until soft and translucent (about 5 minutes).
   Then add chopped tomatoes and cook until mushy.
4. Add Tamarind & Spices
   Pour in thick tamarind extract. Add turmeric powder and salt.
5. Cook the Masala
   Add the ground masala paste and let it cook for about 15–20 minutes until the raw smell disappears and oil starts to release.
6. Adjust Taste
   Taste the gravy and adjust spice levels by adding chilli powder or coriander powder if needed.
7. Add Fish
   Once the masala is well cooked, simmer for 5 more minutes (as my aunt suggests), then gently add the anchovy fish.
8. Final Cooking
   Let it simmer for 3–4 minutes. Do not overcook, as anchovies cook quickly.
9. Garnish & Serve
   Switch off the flame, garnish with fresh coriander leaves, and serve hot.

🍛 Serving Suggestions

This spicy and tangy Nethili Poondu Kozhambu tastes best with:

• Steamed rice 🍚
• Idli
• Dosa