Nethili Meen Thokku / Nethili Fish Thokku / Nethili Thokku / Anchovies Recipe / Fish Thokku Recipe
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If you are looking for more fish recipe, refer here. Also take a look at my nethili kulambu, nethili avial and nethili fry.
Oil - 1/4 cup + 1/4 cup
Fenugreek Seeds / Methi / Vendayam - 1 tsp
Garlic - 2 sliced thinly
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Tamarind Pulp - 4 tblspn or to taste
Curry Leaves - a small handful
For Grinding:Shallots / Sambar Onion - 20 peeled
Tomatoes - 2 large chopped
Garlic - 10 cloves
Whole Pepper - 1 tsp
Green Chilli - 2
Method:Take all the ingredients in a blender and make it into a fine paste. Set aside till use.
Heat oil in a heavy bottom pan. Add in 1/4 cup of oil and add in fenugreek seeds and sliced garlic. Let it sizzle for a min.
Add in the pureed masala and mix well. Cook it for couple of mins.
Add in salt and all spice powders, mix them well.
Cover and cook till oil separates.
Now add in the tamarind pulp and mix well. Cook till the mix is thick and looks like a masala.
Add in anchovies fish and mix well. Cover and cook for 5 to 8 mins till the fish is tender and cooked.
Now drizzle in the remaining oil all around the sides of the pan and swirl the pan to coat the oil on all sides. Cook this for 5 to 8 mins
Throw in a handful of curry leaves and swirl the pan. Keep the flame on low and cook it for few mins. Don't stir the masala at this point, if you stir it, the fish will break. So always swirl the pan.
Cook all this till oil separates and the mix is thick.
Serve with rice.
Notes:1)Once the fish is added and cooked, dont stir the fish with spoon. Always swirl the pan. I strongly advice you to use a nonstick pan with plastic handles.
2)Cook this till oil separates and floats on top.
3)This dish will keep well for 4 to 5 days. I keep this in a air tight container in fridge and take small amount as needed and reheat it while serving.Pictorial:
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