Nethili Karuvadu Kuzhambu Recipe

Ingredients for Chettinad Nethili Karuvadu Kuzhambu

Dried Anchovies: I have posted a dried fish fry recipe before, that is the first time i cooked using dried fish. Dried fish is only for the heavy fish lovers, because it has a intense fishy taste which i don’t like. And also it is packed with tons of salt, so you have to wash it well to get rid of it and also you shouldn’t add any salt until the dish is finished, taste it and add it in the end.

About Chettinad Cuisine

Chettinad cuisine is the cuisine of the Nattukotai Chettiars, also known as Nagarathars, who live in the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most well- known dish in Tamil Nadu. It employs a wide range of spices, and the dishes are prepared with freshly ground masalas. Chettiars also use a variety of sun-dried meats and salted vegetables, which reflect the regions dry climate. The majority of the dishes are served with rice or rice-based accompaniments like dosas, appam, idiyappam, adais, and idlis. Through their mercantile contacts with Burma, the Chettiars learned to make a type of sticky red rice pudding. Similar Recipe,Dry fish curryGoan Fish CurryAnchovies Fish CurrySardine Fish CurryChettinad Fish CurryMalabar Fish CurryMackerel Fish Curry

About Nethili Karuvadu Kuzhambu

Now coming to this recipe, couple weeks back when me and hubby where shopping, he found few packed of dried fish in the shelves. Immediately he got couple of packets of them. And i used them to make this dish and it tasted really good. Try to find dried fish which is packed properly and looks clean, imported dried fish can have less salts, I have shared a tip of soaking the dried fish in hot boiling water for 15 mins before you cook them, this will remove most of the salt and make it soft. So follow this recipe and let me know if it tried it. Dried anchovies are produced through a process in which small fish are caught, salted, and dried for preservation. Anchovy is a common ingredient in many Southeast Asian dishes. Dried anchovies are commonly used to add flavour to soups and stews from Southern India to Korea and Japan, and they are enjoyed as a quick snack, condiment, or side dish. Shallots : Shallots are a little sweeter than regular onions and have a more subtle flavor. They are good used in raw applications where you want an onion flavor without too much punch, such as in salads and vinaigrettes, , or in slow roasted or braised dishes, where their sweetness can enhance a dish without watering it down.