Kerala style Netholi Fry Recipe | Kozhuva Fry | Anchovy Fry
Filed under: Fish Recipes
Posted on 8 Mar 2024, by
Preparation
00:30 minutes
Resting
00:15 minutes
Cooking
00:15 minutes
Total Time
01:00 Hrs
Servings
3-4 servings
Difficulty
EASY
Recipe Video
Ingredients
- Anchovies - 500 Grams, cleaned and washed
- Turmeric Powder - 1/2 Teaspoon
- Kashmiri chilli Powder - 1 Tablespoon, adjust
- Black Pepper Powder - 1/2 Teaspoon
- Fenugreek Powder - 1/4 Teaspoon
- Rice Flour - 2 Tablespoon
- Corn Flour - 1 Tablespoon, optional
- Salt - 1 - 1 1/2 Teaspoon, adjust
- Coconut oil, for frying
For Crushed Masala:
- Red Pearl Onions - 5 - 6, chopped
- Garlic - 6 - 8 cloves, chopped
- Ginger - 1/2 inch piece, chopped
- Tamarind - small gooseberry sized
- curry leaves - 2 - 3 leaves
- Dried red chillies - 4 - 5 Nos
Directions
Initial preparation:
- Clean and wash the anchovies, drain the water completely. Set aside.
- Crush together the red pearl onions, garlic, ginger, tamarind piece, dried red chillies and curry leaves in a mixer grinder.
- Add the prepared masala to the cleaned fish, along with turmeric powder, chili powder, black pepper powder, fenugreek powder, rice powder, corn flour, enough salt and marinate the fish well.
- Keep it aside for ten to fifteen minutes.
Frying Anchovies:
- Heat enough oil to fry the fish in a heavy bottomed pan. I took about three quarters of a cup of coconut oil.
- Once the oil is sufficiently hot, add the marinated fish in 2 - 3 batches and fry until crispy on medium heat. If you put all the fish together, there is a chance that it will crumble. So fry it in batches.
- Once the fish is ready, remove the fish from the oil, and transfer to a serving plate.
- Add some chopped onion and sprinkle little lemon juice on top and serve hot with rice.
NOTES
- Adjust the quantity of chilli powder and salt according to one's taste preferences.
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