Recipe source: This recipe is given to my amma by our RathinaGandhimathi ammal achi of Arumuganeri. She is amma's father's mom (achi). I got it from amma. Achi's Manchal oothina meen kulambu. She used to prefer fish curry this way better.
Ingredients: Anchovy fish - 1 lb (1/2 kg) unripe mango - 1 cup (chopped). (If not available add 2 tomatoes chopped finely) Turmeric powder - 1/4 tsp coriander powder - 1 tbsp coconut oil - 1 tsp fennel (sombu) - 1/2 tsp curry leaves - 2 sprig green chillies - 3 (slit) salt - 1 tsp (add to taste) To grind: Coconut (shredded) - 1/2 cup Shallot - 6 cumin - 1/2 tsp black pepper - 1 tsp green chilly - 5 (increase as per taste) Method: Wash and clean 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). Cut and remove the tail. Slit gently in the boneless side to remove the (greenish) digestive tract. Wash once again. Grind coconut, shallot, green chillies, black pepper, cumin together to a fine paste. Heat 1 tsp oil in a wok. Fry the fennel seeds to red. Now add the curry leaves along with chopped mango and fry for a few seconds. (If you can't get mango then add 2 chopped tomatoes) Add 2 cups of water , turmeric powder , coriander powder, salt, ground masala and bring them to a boil. Now add the cleaned nethili meen (anchovy fish) and stir only one time before it gets cooked. Spread a few slit green chillies and curry leaves over it. Reduce flame and cook covered. DO NOT stir in between. Just shake the vessel gently to mix the masala with the fish. Take off heat in 15 minutes. Nethili meen aviyal is ready! Serving suggestions: Serve over hot rice or along with any bread. Serves 4.
Ingredients: Anchovy fish - 1 lb (1/2 kg) unripe mango - 1 cup (chopped). (If not available add 2 tomatoes chopped finely) Turmeric powder - 1/4 tsp coriander powder - 1 tbsp coconut oil - 1 tsp fennel (sombu) - 1/2 tsp curry leaves - 2 sprig green chillies - 3 (slit) salt - 1 tsp (add to taste) To grind: Coconut (shredded) - 1/2 cup Shallot - 6 cumin - 1/2 tsp black pepper - 1 tsp green chilly - 5 (increase as per taste) Method: Wash and clean 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). Cut and remove the tail. Slit gently in the boneless side to remove the (greenish) digestive tract. Wash once again. Grind coconut, shallot, green chillies, black pepper, cumin together to a fine paste. Heat 1 tsp oil in a wok. Fry the fennel seeds to red. Now add the curry leaves along with chopped mango and fry for a few seconds. (If you can't get mango then add 2 chopped tomatoes) Add 2 cups of water , turmeric powder , coriander powder, salt, ground masala and bring them to a boil. Now add the cleaned nethili meen (anchovy fish) and stir only one time before it gets cooked. Spread a few slit green chillies and curry leaves over it. Reduce flame and cook covered. DO NOT stir in between. Just shake the vessel gently to mix the masala with the fish. Take off heat in 15 minutes. Nethili meen aviyal is ready! Serving suggestions: Serve over hot rice or along with any bread. Serves 4.
22 comments:
Viki, you are really tempting me dear...love the combination of fish with raw mango, fish curry supera iruku da :)
Love those teeny tiny curried fish.
Soooo tempting and mouthwatering...Sounds healthy..
Achovies are one of my favourites...yummy...
Slurrrrrrrrp! Aahahaha! It's a very different version! Let me have it!
Real unique dish. I love these small fishes back home. Never tried them here...
I lov this nethal fish ,nice recipe..
I wont eat it.. but i will drool over your picture...
Masala sounds lovely, never eaten Anchovy.
This is really very new to me..it looks awesome..please collect awards from my blog
We call "nethili asadu" and the curry is like moli- but don't add mango! I like mango and fish together!
Hai dear,
Its really a yummy dish.....but where did u get this?
Radhebabu
that's a lovely dish Viki!
great looking curry
looks amazing
Radhe: Thanks dear. I got this anchovy in the sea food section in an Asian food store in NJ.
i need some rice please:)mouthwatering..
indha avaiyal must be authentic, that's sure!!!
this aviyal is new to me, as you've said usually I do with tamarind and tomatoes. but I think that tangy taste is slightly replaced by the raw mangoes, right???
Mmm, romba rusiyaa irukkum polirukku!!! veetukku vandida vendi dhaan!!! Dho varen!!!
ssssssss viki super, i like nethili fish much
My fav and simply delicious.
Last time, I u made me go crazy with ur crab fry now with neethili fry.
This preparation is new to me. I only know to fry it.
Hey vikki dear..i just made this yesterday..
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