Nethili Meen Thokku Recipe

Nethili Meen Thokku is a spicy and flavorful South Indian-style anchovy masala that’s perfect to pair with hot steamed rice. It is also known by other names like Nethili Meen Masala, Anchovy Masala Curry, Spicy Anchovy Fry, Nethili Varuval Kuzhambu, or Nethili Roast. Learn how to make nethili meen thokku with step by step pictures.

Nethili Meen Thokku

This is my hubby’s all time favorite. This is such a wonderful recipe with a thick tangy masala coated all over the fish. You can make this in bulk and keep it in fridge and enjoy for a whole week. The original recipe says that we can store this in room temperature for 3 to 4 days. But i was scared to keep it out, so i pop this in fridge and use it accordingly.

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If you are looking for more fish recipe. Also take a look at my nethili kulambu, nethili avial and nethili fry.

About Nethili Meen Thokku

My earliest memory of Nethili Meen Thokku is watching my grandmother swirl the pan gently so the fish wouldn’t break, a simple act that made the dish feel like magic. It was always served on Sundays, with hot rice and minimal sides, yet felt like a feast.

Nethili Meen Thokku is a beloved Tamil-style anchovy curry known for its bold spices, tangy base, and rich oil-separated masala. Unlike other fish gravies, this dish leans towards a thick, semi-dry texture that coats every anchovy with intense flavor. It is one of the most popular anchovy recipes, often featured in Tamil fish recipes, South Indian seafood dishes, and spicy meen thokku recipes.

With its balance of heat, tang, and aroma, this dry fish curry pairs wonderfully with plain rice or even rasam. This dish never fails to deliver that homely, comforting coastal taste.

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Nethili maanga kuzhambu

Nethili meen masala

Ingredients

Anchovies / Nethili Meen – A small, flavorful fish that’s soft and tender when cooked, perfect for absorbing the masala deeply.

Oil – Used both for sauteing and finishing; it helps in slow roasting and enhances the richness of the thokku.

Fenugreek Seeds / Methi / Vendayam – Adds a slight bitterness and depth, balancing the tangy and spicy notes of the curry.

Garlic (sliced thinly) – Infuses the oil with flavor and gives the dish a strong, aromatic base.

Spice powders – I used chilli powder, turmeric and coriander powder.

Tamarind Pulp – Adds tanginess and depth, giving the thokku its signature sour kick.

Curry Leaves – Added at the end to give a final burst of fresh, aromatic flavor that completes the dish.

Shallots / Sambar Onion – These small onions are naturally sweet and enhance the body and balance of the ground masala.

Tomatoes – Bring slight sweetness and tang, helping to thicken the masala and round off the heat.

Hacks

Use Small Shallots – Opt for small sambar onions instead of big ones for grinding, they add natural sweetness and depth to the masala.
Flash-Fry Anchovies First (Optional) – Lightly frying the anchovies before adding them to the masala helps them stay firm and adds extra flavor.
Grind Masala Smoothly – Ensure the masala is ground very fine so it coats the fish well and doesn’t feel gritty.
Cook Masala on Low Flame – Slow cooking the masala until oil separates enhances flavor and prevents it from burning.
Swirl, Don’t Stir – Once the fish is added, avoid using a spoon. Just swirl the pan gently to keep the fish intact.
Use a Wide Pan – A broad, flat pan gives the fish space to cook evenly and prevents overcrowding or breaking.

Nethili Meen Thokku (Step by Step pictures)

Expert tips

Always Use Fresh Anchovies – Fresh nethili gives the best taste and texture. Frozen ones can be used in emergencies but rinse them well to remove the fishy smell.

Cook Masala Till Oil Separates – This is key for flavor. Only when the oil floats to the top, the masala is truly cooked and aromatic.

Use Gingelly Oil for Authentic Taste – For a traditional South Indian flavor, use nallennai (gingelly oil). It enhances aroma and richness.

Adjust Tamarind Based on Preference – Start with less and add more if needed. Overuse can overpower the dish.

Add Curry Leaves at the End – For maximum flavor, add curry leaves once the fish is cooked. It lifts the final aroma of the thokku.

Don’t Skip Fenugreek Seeds – Just a small amount adds a unique bitterness that balances the spice and tang beautifully.

Let It Rest Before Serving – Allowing the dish to sit for 10–15 minutes after cooking helps flavors deepen and settle.

Variations

Nethili Meen Avial Recipe: A unique coastal twist to the classic avial, this dish combines anchovies with vegetables and coconut-yogurt gravy. Mildly spiced and creamy, it’s a comforting dish often enjoyed with hot rice.

Nethili Meen Curry Recipe – A traditional South Indian fish curry made with anchovies simmered in a tangy tamarind base and ground masala. It’s thin, flavorful, and perfect with steamed rice and appalam.

Anchovies 65 Recipe – Inspired by the famous Chicken 65, this Indo-fusion starter features deep-fried anchovies tossed in garlic, red chilli, and curry leaves. It’s bold, crispy, and perfect as a snack or appetizer.

Nethili Meen Masala Recipe – This semi-dry dish is rich and spicy, where anchovies are cooked in a thick masala with onions, tomatoes, and bold South Indian spices. Great as a side for rice or chapati.

Nethili Mangai Kuzhambu – A flavorful kuzhambu made by combining anchovies with raw mango slices, cooked in a spicy, tangy gravy. The mango adds a sharp sourness that complements the fish brilliantly.

FAQ

1. Can I use frozen anchovies instead of fresh ones?

Yes, you can use frozen anchovies. Just make sure to thaw them completely and rinse well to remove any strong smell before cooking.

2. Why does the fish break while stirring?

Anchovies are delicate, so it’s best to avoid stirring. Instead, gently swirl the pan to mix the masala without damaging the fish.

3. Can I skip tamarind pulp in the recipe?

Tamarind adds the signature tangy flavor to this thokku. If skipped, the taste may be flat. You can reduce the quantity but not omit it entirely.

4. How long does this thokku stay good?

It stays fresh for 2–3 days when refrigerated. The flavor actually deepens the next day. Reheat gently before serving.

5. What oil works best for this recipe?

Gingelly oil (nallennai) gives the most authentic taste. You can also use regular cooking oil, but sesame oil enhances the flavor.

6. Can I use other fish in place of anchovies?

Yes, small fishes like sardines or mackerel can be used, but cooking time may vary slightly depending on the thickness.

7. What can I serve with Nethili Meen Thokku?

It pairs wonderfully with hot steamed rice, rasam, curd rice, or even with chapati for a spicy side.

8. My masala tastes bitter. What went wrong?

Overcooking fenugreek seeds or burning the masala can cause bitterness. Sauté them on low heat and monitor closely.

9. Do I need to marinate the fish?

No marination is needed for this thokku. The fish gets cooked directly in the flavorful masala.

10. Can this be made without onion and garlic?

For a no-onion, no-garlic version, the taste will change drastically. These ingredients are key to the traditional flavor.

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