In all of the fish varieties Nethili or Anchovies are the tastiest one for kulambu. I love the smell and taste is just heaven. In India Nethili fish kulambu is everyones favourite. We do fish curry on each saturday and if i see nethili for sure thats my saturday lunch.
Fish kulambu can be made with or without coconut masal. Here i have shown you the recipe with coconut masal. The small nethili or anchovies tastes good than the big ones. Lets start..
Ingredients:
Nethili fish / Anchovies - 1/2 kg
Small onion - 10 nos
Tamarind - Gooseberry size
Turmeric powder - 1 tsp
Salt as required
Oil 4 - 5 tbsp
To grind:
1) Coconut
Red chili - 8 (adjust to your spice level)
Cumin seed - 2 tsp
2) Onion - 1/2 cup
Method:
1) Clean each fish (cut the head off) and mix in with pinch of turmeric powder ans pinch of salt.
2) Grind coconut, red chili and cumin seeds separately to a fine paste. Then grind small onions coarsely.
3) Dissolve tamarind in water and sieve out all the residue and keep it ready.
4) In a pan heat 2 tbsp oil and add small onions ans saute it until onion cooks.
5) Add the tamarind water and allow it to boil for 2 to 3 mins.
6) Now to this add ground coconut paste and coarsely ground onion with required salt and let it boil for another 5 mins.
7) Once all the raw masala smell goes off add clean and washed fish to it with another 2 tbsp of oil. cover it with lid and cook for 5 mins in medium heat.
8) Once masala mixes well with fish put heat in simmer and allow it to boil another 10 mins. Oil oozes out at this stage and give you a good smell.
9) Nethili Kulambu is ready. Serve hot.
Notes:
1) Cleaning the fish is the hardest part. Just cut off the head and pull out all the stuff inside. Clean it with water in a bowl. Wash 2 - 3 times. It has only the center bones which are soft and no need to remove it.
2) The spice level i used here is high, reduce it to your spice level.
3) Cooking in simmer is very important. This gives you the perfect texture and taste.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Fish kulambu can be made with or without coconut masal. Here i have shown you the recipe with coconut masal. The small nethili or anchovies tastes good than the big ones. Lets start..
Ingredients:
Small onion - 10 nos
Tamarind - Gooseberry size
Turmeric powder - 1 tsp
Salt as required
Oil 4 - 5 tbsp
To grind:
1) Coconut
Red chili - 8 (adjust to your spice level)
Cumin seed - 2 tsp
2) Onion - 1/2 cup
Method:
2) Grind coconut, red chili and cumin seeds separately to a fine paste. Then grind small onions coarsely.
3) Dissolve tamarind in water and sieve out all the residue and keep it ready.
4) In a pan heat 2 tbsp oil and add small onions ans saute it until onion cooks.
6) Now to this add ground coconut paste and coarsely ground onion with required salt and let it boil for another 5 mins.
7) Once all the raw masala smell goes off add clean and washed fish to it with another 2 tbsp of oil. cover it with lid and cook for 5 mins in medium heat.
8) Once masala mixes well with fish put heat in simmer and allow it to boil another 10 mins. Oil oozes out at this stage and give you a good smell.
9) Nethili Kulambu is ready. Serve hot.
Notes:
1) Cleaning the fish is the hardest part. Just cut off the head and pull out all the stuff inside. Clean it with water in a bowl. Wash 2 - 3 times. It has only the center bones which are soft and no need to remove it.
2) The spice level i used here is high, reduce it to your spice level.
3) Cooking in simmer is very important. This gives you the perfect texture and taste.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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