Nethili Fish is a very small but popular fish in TamilNadu. Both dry fish & fresh fish are being used. The below recipe is prepared using fresh fish.
Servings: 4 Persons
Nethili Fish (½kg)
Shallots (Skin peeled – 1cup) (Sambar onion or Chopped onion)
Tamarind (2 lemon size)
Tomato (1 chopped small)
Turmeric Powder (¼tsp)
Chilli Powder (2tsp)
Coriander Powder (2tsp)
(or Home made Sambar powder – 4tsp)
Sesame oil (5tsp) (Nal Yennai / Til-ka-Tel)
Curry Leaves (2sprigs)
Salt (to taste)
Coriander leaves – 2 sprigs, to garnish
Make a paste with chilli powder, coriander powder, (or sambar powder) and salt. Mix the paste with fish & keep aside.
Heat gingely oil in a pan, add mustard seeds, wait till mustard sputters.
Add shallots (sambar onion), curry leaves and garlic cloves saute, in low flame.
Add tomatoes and tamarind extract, and bring the gravy to boil.
Now add the fish, add water if the gravy is too thick. Cover the vessel with lid. remove from flame after 3 minutes.
Garnish with chopped coriander leaves.
Dole out hot spicy tangy traditional nethili meen kuzhambu, a yummy gravy for rice and goes good with Idly / dosai.