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How To Cook Nethili Meen Kolambu

INGREDIENTS

  • Cooking Time: 15 to 20mins
  • Preparation Time: 20 to 30 mins
    • 1/2 cup nethili / anchovies
    • 15 – 20 dried red chilies
    • 10 shallots (small onions)
    • A goosberry sized tamarind
    • 1/2 teaspoon cumin powder
    • 2 cloves garlic
    • A small piece of ginger
    • 5 tablespoon sesame oil
    • Salt to taste
    • Water as required
    METHOD OF COOKING:
    • 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 tablespoon 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 kulabu will be watery but after 12 – 15 minutes they will become thick and the oil seperates. 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 minutes before serving.
    • Serve the Yummy Nethili meen kulambu with hot steamed rice.

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