ANCHOVY FRY KERALA STYLE

Anchovy fry also known as Nethili fry or Netholi fry or Podimeen fry is a quick and delicious South Indian side dish for rice varieties in 20 minutes.

Smart Cooking Tips:

1. Make sure to trim off the anchovy head, tail and clean properly before marinating.

2. If you are using frozen anchovy like me, make sure to thaw it in a refrigerator or according to the package directions before marinating.

3. Curry leaves give a unique flavor and taste to the fish.

4. You can also deep fry the anchovies instead of shallow frying.

5. One hour marination is enough for the nice flavorful anchovy fry, but if you have the excess of time marinate it for 3 – 4 hours it will help to increase the flavor.

How to serve Anchovy Fry?

Serve Anchovy fry with Sambar Rice or Rasam Rice. I love to have it with Rasam Rice.

ANCHOVY FRY KERALA STYLE

Anchovy fry also known as Nethili fry or Netholi fry or Podimeen fry is a quick and delicious South Indian side dish for rice varieties in 20 minutes. 

• 1 lb ANCHOVY
• 1 tbsp GINGER GARLIC PASTE
• 1 tbsp CORIANDER POWDER
• 0.50 tbsp RED CHILI POWDER
• 1 tsp SALT TABLE
• 2 tbsp ALL PURPOSE FLOUR
• 0.50 tsp TURMERIC GROUND
• 10 no CURRY LEAVES
• 1 tsp LEMON JUICE RAW

1. Clean and wash the anchovy thoroughly. I used cleaned frozen anchovy, so I thawed it in a refrigerator for over night and washed it in the cold water once before marinating.

2. In a wide bowl marinate the anchovy with red chili powder, turmeric powder, coriander powder, salt, ginger garlic paste, lemon juice, curry leaves and mix well. 

3. Add all purpose flour and mix well. Sprinkle little amount of water and mix well until the spices and flour coated evenly on anchovy. Marinate in the refrigerator for an hour.

4. In a hot oil shallow fry the marinated anchovy until it turns into crispy.

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