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Kerala Nethili Meen Kuzhambu Recipe

Nethili meen kuzhambu is my husband all time favorite. This kerala style fish curry not only taste amazing but is super easy to make as well
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Indian
Servings: 4 servings
Author: Aarthi


  • Anchovies / Nethili - 500 grams
  • Coconut Oil - 1/4 cup
  • Mustard Seeds / Kaduku - 1 tsp
  • Dry Red Chilli - 1 broken
  • Fenugreek Seeds / Vendayam / Methi - 1/4 tsp
  • Shallots / Sambar Onion - 20 peeled and sliced thinly
  • Garlic - 5 cloves chopped finely
  • Ginger - 2 cm piece chopped finely
  • Green Chilli - 2 slit
  • Curry leaves a big handful
  • Chilli powder - 1 tblsp or to taste
  • Kashmiri Chilli Powder - 3 tblspn
  • Coriander powder - 1 tblsp
  • Cumin powder - 1 tsp
  • Turmeric Powder / Manjal Podi - 1 tspSalt to taste
  • Kokum / Kodapuli - 3 piece or Tamarind Pulp - 2 tblspn
  • Water - 2 cups


  • Heat oil in a earthernware kadai. Add in mustard, dry red chillies and fenugreek seeds and let them sizzle.
  • Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
  • Now lower the flame and add in spice powders. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.
  • Now add in tamarind pulp and water. Add in salt and bring it to a boil.
  • Once it reaches a boil, add in fish and mix well. Add in some curry leaves
  • Cook this partially covered for 5 to 7 mins on medium high heat. The fish will be cooked by this time.
  • Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
  • Now serve this with boiled tapioca or rice.
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