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A classic Tamil Nadu fish curry where tiny anchovies swim in a tangy, spicy tamarind and coconut gravy. This aromatic kuzhambu is the perfect comfort food when served with hot steamed rice.
For 4 servings
Prepare Tamarind and Coconut Paste
Sauté Aromatics (Tempering)
Build the Gravy Base
A classic Tamil Nadu fish curry where tiny anchovies swim in a tangy, spicy tamarind and coconut gravy. This aromatic kuzhambu is the perfect comfort food when served with hot steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 338.79 calories per serving with 21.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Kuzhambu
Add Fish and Finish
For a lighter, more tangy version, you can omit the coconut paste entirely. The resulting kuzhambu will be thinner but equally delicious.
You can add vegetables like drumsticks (murungakkai) or small brinjals (eggplant) along with the tomatoes to make the curry more wholesome.
While nethili is traditional, this kuzhambu base works well with other small fish like sardines (mathi meen) or even firm fish like kingfish (vanjaram) cut into small pieces.
You can substitute fresh anchovies with dried ones (nethili karuvadu). Soak them in hot water for 15 minutes, rinse well to remove excess salt, and then add to the curry.
Anchovies are an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Since anchovies are eaten whole with their bones, they provide a significant amount of calcium, essential for maintaining strong bones and teeth.
Spices like turmeric, fenugreek, and garlic used in the kuzhambu have powerful anti-inflammatory and antioxidant properties that boost overall health.
One serving of Nethili Meen Kuzhambu contains approximately 280-320 calories, depending on the amount of oil and coconut used. It's a nutritious main course when paired with rice.
Yes, it is a very healthy dish. Anchovies are a fantastic source of Omega-3 fatty acids, protein, and calcium. The spices used, like turmeric and fenugreek, offer anti-inflammatory benefits. Using traditional gingelly oil further adds to its health profile.
Absolutely. If using dried anchovies, make sure to soak them in hot water for about 15-20 minutes. Rinse them a couple of times to remove excess salt and sand before adding them to the kuzhambu at the final stage.
To balance excessive tanginess from the tamarind, you can add a small piece of jaggery (about 1/2 teaspoon) or a pinch of sugar. This will cut through the sourness without making the dish sweet.
Yes, you can. Many traditional recipes skip the coconut. The gravy will be thinner and have a more pronounced tamarind and spice flavor. You may want to add an extra teaspoon of coriander powder to help thicken it slightly.
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