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22/04/2013

Anchovy Fish Gravy | Nethili Meen Kuzhambu | Fish Recipes

Anchovy fish gravy
Anchovy Fish or Nethili Meen Kuzhambu goes well with Rice, Idli or Dosa. Instead of just cooking with the fish, adding drumstick to the gravy gives additional flavour to the dish. This gravy tastes more delicious when it is eaten the next day.
Here comes the recipe!!
Ingredients
Anchovy Fish/Nethili Meen 250 Grams
Drumstick 1 No (Cut into pieces lengthwise)
Onion 1 No (Finely Chopped)
Tomato 1 No (Finely Chopped)
Chilli Powder 1 Tablespoon
Coriander Powder 2 Tablespoons
Turmeric Powder A Pinch
Tamarind 1 small lemon sized
Fenugreek 1/2 Tablespoon
Curry Leaves 1 Strig
Salt A Pinch
Oil 2 Tablespoons
Mustard 1/4 Tablespoon

Preparation Method
  1. Clean the fish thoroughly by removing the head and tail and wash atleast 4 – 5 times with water.
  2. Heat a pan and add oil. Once the oil gets heated up add fenugreek seeds and fry till it turns to golden brown colour.
  3. Add Mustard, after it splutters add curry leaves , finely chopped onion and fry for 2 minutes.
  4. Once the onion turns to slight brown colour, add finely shopped tomato and saute for 3 minutes.
  5. Add turmeric powder, chilli powder, coriander powder and salt and mix well.
  6. Extract thick tamarind juice and add it to the mixture.
  7. Add enough water and add drumstick pieces to it.
  8. Cover the pan and let it cook for 7 minutes.
  9. Finally add the fish and reduce it to medium flame.
  10. Cook for around 3 – 4 minutes and them switch off the flame, transfer it to a bowl and serve with hot rice.
Tips
  1. Adding a pinch of salt while frying the onions will make the onions getting fried faster than usual.
  2. While extracting tamarind juice, make it thick which will taste good.
  3. This fish gets cooked very fast. Overcooking may result in deformation of the fish.

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