Thursday, 14 May 2015

Dried Fish Anchovy Gravy / Nethili Kuchi karuvadu Kuzhambu Recipe

Hi friends,
               My son loves all non vegetarian recipes. Especially he loves dried fish very much. So I used to prepare it once in ten days and cook them in different methods. .I used to store various types of dried fish . I planned to make a nethili dried fish gravy in the traditional method  today and share the recipe with all karuvadu lovers. Lets see how to prepare the gravy.



Required ingredients:

  • Nethili/ kuchi karuvadu / Anchovy dried fish 200 g
  • Cooking oil 50 g
  • Mustard seed 1/2 tsp
  • Split black gram  1/2 tsp
  • Fenugreek seed 1/2 tsp
  • Onion - medium sized3 nos
  • Tomatoes 2 nos
  • Turmeric powder 1/2 tsp
  • Red chilli powder + coriander powder 2 tsp each
  • Pepper powder 1 tsp (optional)
  • Tamarind - A big gooseberry size
  • Salt to taste

Method:
1. Cleaning of nethili karuvadu/ anchovy dried fish is very important.Its little bit time consuming process too.
First we have to remove the heads of dried fish and remove the black particles too.Put them in a hot water for five minutes. So that all the dirts and sand particles coated over them will be removed automatically. Rinse them well and keep aside.
2. Soak tamarind in the water and chop the onions.
2. Heat oil in a pan and add in mustard seed, black gram and fenugreek seed. Wait till they splutter.
Then add the chopped onions. Saute them till they become translucent.
3. Add the cleaned Anchovy/ nethili dried fish and the chopped tomatoes and stir them very gently until the tomatoes become soft and mushy.

4.In this stage add red chilli powder , coriander powder, pepper powder, turmeric powder and salt to it and stir them very slowly.
5. Take tamarind extract by adding water and smash them with the hands nicely. Do this process twice or thrice. So that all the pulp of tamarind will be extracted completely. Add this tamarind water with the dried fish and wait till the boiling point. Then reduce the flame to the lowest and cook the gravy for another 15 minutes.
Now the tangy and tasty anchovy/ nethili dried fish gravy is ready to serve.
Mix a ladle of gravy with the dried fish in the hot rice and enjoy your lunch.
Notes:

  • We can add either drumstick or brinjals along with the dried fish.
  • Instead of regular onion we can use sambar/ small onions. That will give good taste to the gravy.
  • Gingely oil is suitable for all kind of puli/ tamarind gravy.
  • Working people can clean the dried fish and refrigerate them. It will be useful to reduce the time duration of cooking for the next day.
  • Garnishing with curry leaves will give good flavour to the gravy.
Have a good day! And keep smiling!!

10 comments:

  1. this is interesting with dried fish,yummy!!

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  2. This is our all time fav curry. Just made last week.

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  3. Love nethli..gravy looks awesome

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  4. looks so yumm...lip smacking recipe...Can we prepare fresh anchovies the same way...

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  5. We can use fresh anchovies also dear. But we have to add the ground onion and cumin seed paste in the gravy.
    Thank you dear.

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