Kuzhambu
Nethili Karuvadu Kuzhambu
A tangy, tamarind-based gravy that softens the fish and works beautifully over hot rice.
Prep Time15 min
Cook Time20 min
Servings4
DifficultyEasy-Medium
Main IngredientNethili Karuvadu
Ingredients
For the fish
- 200g Nethili Karuvadu, rinsed
For the gravy
- 1 lemon-sized ball tamarind (soaked in 1.5 cups water)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp mustard seeds
- A few curry leaves
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 tbsp sesame oil
- Salt to taste
Preparation
Rinse the nethili in warm water; no soaking required given its small size.
Step-by-Step Instructions
- 1Heat oil, splutter mustard seeds, add curry leaves and onion; sauté till translucent.
- 2Add tomatoes, cook till soft, then stir in chilli, turmeric, and coriander powder.
- 3Add tamarind water and 1 more cup of water; bring to a boil, then simmer 8–10 minutes.
- 4Add the nethili, simmer another 8–10 minutes until the gravy thickens slightly.
- 5Taste and adjust salt carefully before serving.
Cooking Tips
- Tastes better the next day, once the flavors settle.
- Simmer, don't boil hard, once the fish goes in — it can break apart.
Common Mistakes to Avoid
- Adding fish too early, which turns it mushy.
- Under-cooking the raw tamarind smell out.
- Over-salting before tasting.
Serving Suggestions
Hot rice, ideally with a simple vegetable side.
Cook this recipe with our Nethili Karuvadu (Anchovy) - Headless
A pack of nethili and a jar of tamarind is really all you need to try this.