NETHILI MEEN VARUVAL / FRESH ANCHOVY FRY / ANCHOVY VARUVAL / CRISPY ANCHOVIES FRY / NETHILI MEEN / NETHILI FISH FRY / FISH FRY RECIPE / NON- VEGETARIAN RECIPES / SEAFOOD RECIPES / DEEP FRIED ANCHOVIES / SOUTH INDIAN FISH FRY / TAMIL NADU RECIPES / SOUTH INDIAN RECIPES / நெத்திலி மீன் வறுவல் / மீன் வறுவல் / INDIAN ANCHOVIES / INDIAN STYLE FISH FRY /
|10 (large) or 30 small variety||Fresh Anchovies|
|1 teaspoon||Red Chili Powder|
|1/2 teaspoon||Coriander Powder|
|1/4 teaspoon||Turmeric Powder|
|1 teaspoon||Rice Flour|
|1/2 teaspoon||Ginger Garlic Paste|
|1/2 teaspoon or to taste||Salt|
|1/2 cup||Oil (for deep frying)|
|1/4 teasppon||Corn Flour/starch (optional)|
First to clean the fish, remove the head by pinching off and if you can remove the guts as well. Wash them thoroughly, strain and set aside. These are large fresh anchovies / nethili meen, we get this variety in India.
These are the quick frozen small variety anchovies that i got from the oriental market. Once thawed they looks all clean and fresh.
Marinate the fish with red chili powder, coriander powder, turmeric powder, rice flour, ginger garlic paste, salt and water. Let it stay for atleast half hour. (You may include corn flour for extra crispy fry & to hold the masala while deep frying)
Heat oil in a kadai and deep fry them. Make sure the oil is hot enough orelse they will turn soft and start to crumble while frying. Serve with hot with sambar or rasam sadham.
- 3 – 4 adult servings.
- These fishes smell and taste strong, so please open all the windows before deep frying.
- These were fresh anchovies from a local market in Chennai, India.
- This recipe also suits Smelt & Sardines (very strong fish flavor though)