Nethili meen aviyal – Netholi manga avial – நெத்திலி மீன் அவியல்

Avial is so special and tastes awesome. Vegetarian avial is prepared by cooking a mixture of different veggies of your choice along with coconut and tamarind extract or with raw mango or with curd. I have already posted two aviyal recipes in my blog – aviyal,kerala avial. This nethili manga aviyal is prepared with the combination of anchovies fish, raw mango and it is cooked along with a coarsely ground masala of shallots, green chillies, Cumin seeds, coconut and Turmeric. This tastes well with Rice and Fish curry, Sambar, Rasam or Moru curry. I prepared this aviyal yesterday along with Rice, Sambar and bitter gourd stir fry.

I have also posted recipes with Nethili/netholi/anchovies fish. Check them too.

Nethili meen varuval

Nethili meen thokku

Nethili Fish curry

Let’s see how to make this aviyal.

Preparation Time : 30 mins

Cooking Time : 25 mins

Serves : 3-4


Raw mango – 1 (medium sized, peeled and sliced)

Nethili / Netholi /Anchovies – 2 handful(around 50 nos)

Salt as required

Curry leaves – 4 sprigs

Coconut oil – 1 or 2 tbsp

For Grinding

Shallots – 15 nos

Green chillies – 5

Cumin seeds – 1 tsp

Grated coconut – 1 cup (tightly packed)

Turmeric powder – 1/2 tsp


1.Wash the mango. Peel the skin and cut them into thin slices. Discard the seed. Taste the sourness of the mango and add it as required. I used the full mango pieces.

2. Grind shallots, green chillies, Cumin seeds, grated coconut and Turmeric powder coarsely without adding water.

3. Clean the fish pieces and add rock salt to it, rub it with the fish pieces. This will help to clean the fish well. Then wash with water for 4-5 times. Take the washed fish pieces in a pot. To it add the sliced raw mango pieces, ground masala, salt and mix well with the hands.check for salt and add more if required. Also, add 2 sprigs of curry leaves to it. Then place the pot in low flame, cover the pot with a lid and allow it to cook and stir it occasionally. The fish will begin to leave the water. Once the fish and mango are cooked and water is reduced, add the remaining curry leaves and coconut oil to it and switch off the flame immediately.

Serve with Rice along with fish curry, Sambar, Rasam or Moru curry.

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