Nethili or Anchovies are small sized fish that could be consumed with the bones.Nethilies get cooked very quickly ,less than a minute.
Usually these small sized fishes are more tastier compared to the big ones but the cleaning part is time consuming and so boring The head and the fins should be removed ,the stomach part should be cleaned well to avoid the smell.
Fish kulambu tastes great the next day.So you can make them a day prior and take good rest ,leaving a day off for you and your kitchen .
PREPARATION TIME : 20-30 MINS
COOKING TIME : 15-20 MINS
SERVES : 4-5
1 & 1/2 cup nethili / anchovies
15-20 dried red chillies
10 shallots ( small onions )
A gooseberry sized tamarind
1 & 1/2 tsp cumin powder
2 cloves garlic
A small piece of ginger
5 tbsp sesame oil
Salt to taste
Water as required
Discard the head and the fins (tail part)of the fish.Clean the stomach part in water to avoid bad smell.
Grind the red chilies to a fine paste by adding few tbsp of water.
Grind the shallots ,ginger,garlic with cumin powder to a very fine paste with water.
Soak the tamarind in 2 cups of water for 1/2 an hour.Filter through a strainer and discard the residue.
Pour the tamarind juice in a large flat pan and bring it to boil.Add sesame oil and small onion paste.
Then add red chilly paste,turmeric powder and let it boil.
Add salt and let it boil in high flame.
Let it boil and become thick.At first the kulambu will be watery but after 12-15 mins they will become thick and the oil separates.Now reduce to low flame.
Now add the nethili fish and cook for just 1-2 minutes in low flame.Switch off the flame now and do not stir the kulambu after adding the fishes.Let it set for 30 mins before serving.
Serve the Yummy Nethili meen kulambu with hot steamed rice.
TAKE CARE TIPS
Red chili paste gives such bright red color to the kulambu also enhances the flavor and taste.
Do not stir the kulambu at any time.
After adding the fishes cook for just 1-2 mins.