Nethili Meen Thokku is a spicy and tasty Masala in Indian South style that is perfect to combine with hot steam steam rice. It is also known by other names such as Nethili Meen Masala, Anchovy Masala Curry, spicy anchovy, Nethili Varuval Kuzhambu or Nethili Roast. Find out how to make Nethili Meen Thokku with step by step images.


Nethili Meen Thokku
This is the favorite of all times of my husband. This is such a wonderful recipe with a thick spicy Masala covered on all fish. You can prepare it in the wholesale and keep it in the fridge and have fun for a whole week. The original recipe says that we can keep it at room temperature for 3-4 days. But I was afraid to keep it out, so I get it out in the fridge and use it accordingly.
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If you are looking for more fish recipe. Take a look at my Nethili Kulambu, Nethili Avial and Nethili Fry.
Information about Nethili Meen Thokku
My first memory of Nethili Meen Thokku is looking at my grandmother gently shake the pan so that the fish does not break, a simple act that made the dish feel as magical. It has always been served on Sundays, with hot rice and minimum sides, but it seemed like a party.
Nethili Meen Thokku is a beloved Tamil -style anchovy curry known for its bold spices, the spicy base and the rich Masala separated from the oil. Unlike other fish, this dish inclrates towards a thick and semi -dry consistency that covers each anchovy with an intense flavor. It is one of the most popular anchovies recipes, often present in Tamil fish recipes, southern India’s fish dishes and spicy Meen Thokku recipes.
With its balance of heat, codolo and aroma, this dry fish mates wonderfully with simple rice or even rasam. This dish never fails to deliver that family and comforting coastal taste.
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Ingredients


ACCIUGHI / Nethili Media – A small and tasty fish that is soft and tender if cooked, perfect for deeply absorbing the Masala.
Oil – used both to jump and to finish; It helps to roast slowly and improves the wealth of Thokku.
Greek / Methi / Vendayam seeds – adds a slight bitterness and depth, balancing the spicy and spicy notes of curry.
Garlic (thinly sliced) – Infuse the oil with flavor and gives the plate a strong and aromatic base.
Spice powders – I used chili dust, turmeric and coriander.
Pulp of tamarindo – adds tanks and depths, giving Thokku his bitter football.
Curry leaves – Added in the end to give a last explosion of fresh and aromatic flavor that completes the dish.
Songs / onion Sambar – These small onions are naturally sweet and improve the body and balance of the Masala on the ground.
Tomatoes – Light door sweetness and codolo, helping to thicken the Masala and complete the heat.


Hack
- Use small shallots – Opt for the onions of small sambar instead of large ones for grinding, add naturalness and depth to the Masala natural.
- Flash-Fry Anchovies First (optional) – Fry the anchovies lightly before adding them to the Masala helps them to stay still and adds extra flavor.
- Grind the Masala without hitches – Make sure that the Masala is ground very well so that it holds the fish well and does not feel gritty.
- Low flame Masala Cook – Kitchen slowed down the Masala until the oil separates improves the flavor and prevents it from burn.
- Tervilo, do not mix – Once the fish is added, avoid using a spoon. Just shake the pan gently to keep the fish intact.
- Use a large pan – A large and flat pan gives the fish space to cook evenly and prevents overcrowding or breakage.


Nethili Meen Thokku (Passo photo)
Suggestions for experts
Always use fresh Ancovie – Fresh Nethili gives the best taste and consistency. The frozen ones can be used in an emergency but rinse them well to remove the smell of fish.
Cook the Masala until the oil separates – This is the key to the flavor. Only when the oil floats upwards, the Masala is truly cooked and aromatic.
Use Ginglly oil for an authentic taste – For a traditional flavor of southern India, USA Nallenai (Gingelly oil). Improves aroma and wealth.
Regulates the tamarind according to preferences – Start with less and add more if necessary. Excessive use can overwhelm the dish.
Add the curry leaves in the end – For maximum flavor, add curry leaves once the fish is cooked. Raise the final aroma of the Thokku.
Don’t skip the Greek seeds – Only a small quantity adds a unique bitterness that beautifully balances spices and tang.
Let it rest before serving – Allow the dish to sit for 10-15 minutes after cooking helps flavors to deepen and settle.
Variations
Avial recipe Nethili Meen: A unique coastal turning point for the axial classic, this dish combines anchovies with vegetables and coconut-yogurt sauce. Like it spicy and creamy, it is a comforting dish often with hot rice.
Nethili curry recipe – A traditional fish curry of southern India made with anchovies sipped in a spicy base of Tamarindo and Masala on the ground. It is thin, tasty and perfect with steam rice and Appalam.
Excugi recipe 65 -Inspired to the famous chicken 65, this Indo-Fusible appetizer has fried Ancovie in leaves thrown in garlic, red chilli and curry leaves. It is bold, crunchy and perfect as a snack or appetizer.
Neine Meine Masala recipe – This semi-dry dish is rich and spicy, where the anchovies are cooked in a thick Masala with onions, tomatoes and bold spices of southern India. Excellent as a side for rice or chapati.
Nethili Mangai Kuzhambu – A tasty Kuzhambu made by combining anchovies with raw mango slices, cooked in a spicy and spicy sauce. Mango adds a strong acidity that brilliantly completes the fish.
Faq
1. Can I use frozen anchovies instead of fresh ones?
Yes, you can use frozen anchovies. Make sure to defrost them completely and rinse well to remove any strong smell before cooking.
2. Why does fish break while mixing?
The anchovies are delicate, so it is better to avoid mixing. Instead, it gently turns the pan to mix the Masala without damaging the fish.
3. Can I skip the tamarind pulp in the recipe?
The tamarind adds the spicy flavor to this Thokku. If skipped, the taste can be flat. You can reduce the quantity but do not omit it completely.
4. How long does this Thokku remain good?
It remains fresh for 2-3 days when refrigerated. The flavor actually deepens the following day. Heat gently before serving.
5. Which oil does it work best for this recipe?
Gingelly Oil (Nallenai) gives the most authentic taste. You can also use normal kitchen oil, but sesame oil improves flavor.
6. Can I use other fish instead of anchovies?
Yes, small fish such as sardines or mackerel can be used, but the cooking time can vary slightly depending on the thickness.
7. What can I serve with Nethili Meen Thokku?
Wonderfully mate with hot steam rice, Rasam, Cagliata rice or even with chapati on one spicy side.
8. My Masala has a bitter taste. What went wrong?
Greek seeds too much or burn the Masala can cause bitterness. Rotals over low heat and monitor up close.
9. Do I have to marinate the fish?
No marinade is needed for this Thokku. The fish is cooked directly in the tasty Masala.
10. This can be done without onion and garlic?
For a no-witch and non-garlic version, the taste will change drastically. These ingredients are fundamental for the traditional flavor.
Other anchovy recipes
📖 Recipe card


Neen Meen Thokku recipe (Throkku anchovies)
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Porze: 4 portions
Calories: 309Kcal
Notes
- Once the fish is added and cooked, do not mix the fish with the spoon. Always surprise the pan. I firmly recommend using a non -stick pan with plastic handles.
- Cook this until the oil separates and floats above.
- This dish will remain good for 4-5 days. I keep it in a narrow air container in the refrigerator and I take a small amount as needed and warm it up while serving.
Nutrition
Service: 1portions | Calories: 309Kcal | Carbohydrates: 20G | Protein: 18G | Fat: 18G | Saturated fat: 2G | Polynsaturo fat: 5G | Monolysatuine fat: 10G | Trans fat: 0.1G | Cholesterol: 45mg | Sodium: 690mg | Potassium: 727mg | Fiber: 4G | Sugar: 9G | Vitamin A: 1142Iu | Vitamin C: 37mg | Soccer: 174mg | Iron: 4mg
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