Nethili meen is quite versatile tiny fish which suits for variety of preparations. Be it steamed fried, saute… or even on top of pizza they taste yum. Deep fried version is my all time favorite, we at home make it different styles… this is one type that my mother in law makes, we all enjoy as an appetizer- taste awesome with plain rasam sadam.
NETHILI MEEN 65 RECIPE / NETHILI 65 RECIPE / NETHILI MEEN FRY / CHINNA NETHILI FRY / DEEP FRIED NETHILI FRY / ANCHOVY 65 RECIPE / STARTER RECIPE / SEAFOOD RECIPES / SOUTH INDIAN NETHILI FRY RECIPE
|Nethili Meen (fresh fish, tiny variety)||50 tiny fishes|
|Ginger garlic paste||1 teaspoon|
|Turmeric powder||1/2 teaspoon|
|Red Chili powder||3/4 teaspoon|
|Coriander powder||2 teaspoons|
|Fennel seeds||1 tablespoon (lightly crushed)|
|Orange Food color(optional)||a pinch|
|Lemon juice||1 teaspoon|
|Beaten egg||2 teaspoons|
|Curry leaves||10 leaves|
Clean the fish by pinching off the head and rinse to clean all the dirt and mud.
These are the quick frozen small variety anchovies that i got from the oriental market. Once thawed they looks all clean and fresh.
Squeeze the fishes to drain all the water out and take them in a pan. Add turmeric powder, red chili powder, coriander powder, ginger garlic paste, salt, food color and fennel seeds. Add little lemon juice and egg wash. (do not add any water)
Mix to combine and let it sit for 1o minutes. Meanwhile heat oil in a pan and then deep fry them until golden in batches. Fry few curry leaves in the end and garnish.
Serves 3-4 adults as a side dish. They look like a lot but you will notice they are so little and will disappear within minutes of frying.
Egg is added to make the masala to stick to the fish or else they tend to separate while frying. Too mucof egg will make them like bhaji, so add just a little to help.
Do not skip the fennel seeds, they add a lot of flavor the dish.. you may not feel the fishy smell.
food color is optional but gives nice restaurant touch to the dish.