Anchovy fish curry

Nethili meen kulambu (meaning - anchovy fish curry) is a heart healthy dish preferred by those who can't take fatty fishes like king fish. Anchovies are recommended for their property to reduce bad fat. In villages, they won't temper this kind of meen kulambu. I like the taste of small fishes like sardines (salai meen) ,anchovies (nethili) better than the larger varieties. Chinese people, who know the medicinal value of these fishes, buy the anchovies in dried form to prepare soup. Enjoy!

Nethili meen kulambu waiting in the dining table:)

Items required: (To make 4 cups of thick gravy)
Anchovy - 1 lb (or)1/2 kg
sesame oil - 2 tbsp
mustard seeds- 1 tsp
fenugreek seeds (methi)- 1/2 tsp
Tamarind - 1 small lemon size
Red chilly powder -1 tbsp
coriander powder- 3 tbsp
turmeric powder-1/2 tsp
tomato - 2
green chillies - 2
curry leaves- 2 sprigs.

To grind:

shredded coconut - 3/4 cup
shallot - 8
cumin seeds - 1 tsp

How to clean the anchovy fish?

First put all the fishes in a basin of water and rinse the anchovies to remove any sand or impurities.
Then remove or retain the head as per taste. (If you are frying them, then the head will taste great, for this curry we can remove them. But I prefer to keep the head on). Cut and remove the tail. Slit gently in the boneless stomach side and remove the (greenish) digestive tract.
Wash once again.
Apply little turmeric powder over the fish and keep aside.
Anchovies are ready for cooking now:)

Curry preparation:

Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.Keep aside.

Heat the sesame oil in a thick bottom vessel. (Fish curry prepared in earthen vessel tastes good).Add mustard and fenugreek seeds. After the mustard seeds crackle add the curry leaves .

Then add the finely chopped tomato and saute till becomes mushy.
Add tamarind juice mixture and let it boil for 5 minutes.
Then add the finely ground coconut-onion paste.
Immediately after this starts boiling add the cleaned anchovies.
cover the vessel and simmer the heat.
Cook it in very little flame for 15 minutes.
DO NOT stir the curry after adding the fish, otherwise you may end up with broken pieces.
Then put off fire. If needed garnish with chopped green chillies and curry leaves.

Note:

Serve hot with rice, chapathi or Idly or dosai .
We may not need any side dish if we are adding more anchovies.
The left over meen kulambu will taste heavenly the next day along with idly for breakfast.

FYI:
I have read somewhere that this idly and fish curry combination is the most favorite for Tamilnadu's former  Chief Minister (MGR), (late) Mr. M.G.Ramachandran :) Recently I started watching his movies and found them very stylish and lively. Never thought I would enjoy them like this:)