– If you’re a fan of South Indian cuisine, then you’re in for a treat with this Nethili Meen Kulambu recipe.
– Nethili Meen Kulambu, also known as Nethili Kuzhambu, is a traditional Tamil Nadu fish curry that is full of rich flavors and aromatic spices.
– This dish is a staple in the Madras Samayal (Madras cooking) and is beloved for its tangy and savory taste.
Ingredients:
– 250g Nethili Meen (Anchovies)
– 1 Onion, finely chopped
– 2 Tomatoes, finely chopped
– 2 Green chilies, slit
– 1 tbsp Ginger-garlic paste
– 1 tsp Turmeric powder
– 1 tbsp Red chili powder
– 2 tbsp Coriander powder
– 1/2 tsp Fenugreek seeds
– 1/2 tsp Mustard seeds
– 5-6 Curry leaves
– 1 cup Tamarind extract
– Salt to taste
– 2 tbsp Oil
– 1 cup Water
Recipe:
1. Clean the Nethili Meen by removing the head, tail, and inner organs. Wash thoroughly and set aside.
2. Heat oil in a pan and add in the mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
3. Add the chopped onions and fry until golden brown.
4. Add the ginger-garlic paste and green chilies. Saute for a few minutes.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add turmeric powder, red chili powder, and coriander powder. Mix well.
7. Pour in the tamarind extract and water. Allow it to boil for 10 minutes.
8. Add the cleaned Nethili Meen and simmer for 5-7 minutes or until the fish is cooked.
9. Garnish with coriander leaves and serve hot with steamed rice or idli.
Incorporate Analogies And Metaphors:
– The Nethili Meen is like the star of the show in this Nethili Meen Kulambu, adding a depth of flavor and richness to the dish.
– The tangy tamarind extract acts as a conductor, bringing all the spices and aromatics together in a harmonious symphony of taste.
In conclusion, Nethili Meen Kulambu is a delightful and comforting dish that will transport your taste buds to the coastal shores of South India. With its blend of spices and tangy tamarind broth, it’s a dish that is sure to become a favorite in your cooking repertoire!