Nethili Fish Curry or Nethili Meen Kuzhambu is a traditional fish curry that is native to the south eastern districts for Tamilnadu. It is cooked in native clay pots generally. “Nethili” known as Anchovies fish in English is a tiny fish regularly available in Indian Coasts and it is consumed both as a curry as well as a fry.  All small fish like Anchovies, sardines etc., are good for health as they increase the good cholesterol of our body.
Nethili 1
Fish Curry
1.      Nethili Fish (Anchovies) : ½ kg (500 grams)
2.      Shallots : 50 grams
3.      Onion : 1 ( 50 grams )
4.      Garlic : 4 cloves
5.      Tomato : 1 ( 50 grams)
6.      Tamarind : 1 small ball
7.      Raw Mango : 1 small one
8.      Turmeric Powder: ½ teaspoon
9.      Chili Powder: 2 teaspoon
10.   Coriander powder: 1 teaspoon
11.   Mustard: ½ teaspoon
12.   Fenugreek : 1 teaspoon
13.   Oil : 1 ½ tablespoon
14.   Curry leaves: 2 sprigs
15.   Salt : 1 teaspoon
Clean the fish first by peeling off the head along with the intestine wastes and wash well with water and keep aside. Remove the skin of onion and shallots and chop into small pieces. Cut the tomato and the raw mango to small sizes. Use some water to squeeze the tamarind pulp. Using a mud pot enhances the taste of the fish curry being cooked in it.  Heat the oil in the mud vessel over moderate flame and add the mustard. It splutters and then sauté the onions and garlic till they turn translucent. Then you can put the chopped tomato, mango and curry leaves and fry for a couple of minutes. Then add the T.powder, chili powder, Coriander powder, salt, tamarind juice with one cup of water to the pot. Let it simmer for 5 minutes. Finally add the fish and allow it to simmer over low flame for 10 to 12 minutes till the curry thickens to your liking.
Nethili Fish Curry
Nethili Fish
Tips:  This fish curry remains fresh for a couple of days in the same mud pot and it even
tastes better after a day or two.