Tuesday, 26 March 2013

Nethilli meen kozhambu

  Nethili fish or Anchovy fish is my all-time-favourite.  But as these create an heavy response, you gotta run onto fish market early to get them.  Recently, bought them and enjoyed having them..



Ingredients required

To be roasted and powdered
  • 1/2 tsp raw rice
  • 1 tsp chana dal
  • 1 tsp whole cumin seeds
  • 1/2 tsp whole peppercorn
  • 1/4 tsp methi seeds
  • 3-4 broken dry red chillies
  • 1 tsp whole dhanya
  • 1 tsp tamarind piece



To temper
  • 5-6 tsp oil
  • 1 tsp rai/mustard seeds
  • 1/2 tsp methi/venthayam
  • 3 tsp finely chopped garlic
  • Handful of curry leaves
  • 2-3 broken red chilly

other
  • 1 onion, finely chopped
  • 1 cup tomato puree (from 1/4 kg tomato)
  • 1 cup anchovy, cleaned well
  • 2 tsp finely chopped coriander leaves, to garnish
  • 1/2 cup thick coconut milk (very optional, not added in traditional version)


Method


Atfirst, dry roast ingredients and powder them



 Then, in kadaai, heat oil and add ingredients for temper one by one.  Add in chopped onions, fry till they get slightly brown


Lateron, add powdered spices, keep them stirring till masala gets cooked and coated with fried onions


Lateron, add tomato puree, cook till oil separates.  Check for salt and adjust seasoning.  If you want you can add coconut milk at this stage, coconut milk usually creams up the curry and increases your serving amount


Finally add anchovy fish, simmer for few minutes.  Remove from heat and serve hot garnished with coriander leaves.


Enjoyyy with hot rice or kal dosa
Tastes best the next day





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