Description
Anchovies are called Nethili in Tamil. These are tini tiny fishes edible both in fresh and dried form. The dried ones are called Nethili Karuvaadu, which I’ve used for this recipe, coated with masala and pan fried until crisp.
Fresh Anchovies can be found in regular grocery markets under tinned foods packed with salt and preservatives. These can be used for kuzhambu preparations.
Dried Anchovies are found in some Indian stores with all masala coated in the refrigerated section, ready to use. I found mine (Plain salted dry fish) in a Chinese store. Look for “Ocean’s Best” brand, these are good.
Nethili Meen Fry / Nethili Fry / Nethili Karuvadu Varuval / Anchovy Fry / Dry Fish / Anchovies / Karuvaadu / Nethli / Meen
| Ingredients | |
|---|---|
| 1 pack | Anchovies(50 grams) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 1 tsp | Coriander powder |
| ¼ tsp | Salt |
| 10 nos | Curry leaves |
| 2 tbsp | Oil |
Instructions
Dry Nethili from the pack all salted. These are sun dried and usually will have some amount of sand, so better to clean before use.
This step is optional and you can use these fishes with their head on. But I do have a phobia and don’t like to have them with their head on. So usually pluck off the head and separate as shown.
Then wash them under cold water, rinse thoroughly for couple of times. Drain and add turmeric powder, red chili powder and salt.
Heat oil in a pan, add the coated anchovies and put in under low medium flame. Let it fry for 30 minutes or more until it turns brown and crispy. Add curry leaves during last few minutes and toss it along. Serve as a side for rice.
Notes
If you wish to deep fry then marinate for 30 minutes. These are salted fish and don’t need any additional salt but I found little less for my taste so added a quarter spoon, adjust according to your taste.
Yield: These Anchovy packs usually come in 100 grams pack, I’ve used half the pack and should be good for 3 adults approx.
Check another version of Nethili fry contributed by our member Vijitha here.
11 Comments
Today (july 17th 2009) I tried it and tasted good. I enjoyed my dinner along with rasam rice.
Thanks…do you have any alternate recipe for dryfish or dryfish kulambu..pls post it.
how can we do it with the fresh fish.
please let me know mullai
Mullai, is Mackeral dried fish is good for making this ??
Have a great day
These are looking like worms!…………..LOL!
Plz post only those recipes+pics that are more inviting
hi Mullai,
can you please share our traditional tamil nadu “Thangai Pal Kuzhukkattai” recipe…
thanks,
gowri
Hi Mullai,
I am from coimbatore,TN I use to eat lots of salt biscuit when i was there its not from grocery store the one we get from bakery that just melts in ur mouth.If you know please share that recipe for Salt biscuit.
Thanks,
Gayathri
looks so good mullai…actually i was looking for it..i got it..thanks mullai…
with love
shanthikrishna
looking too good…will try this recipe very soon.
tempting… will try this week.
Looks so crunchy and yummy.
Wow — like mother -like dotto .. God bless you Mullai /are u elder or younger ?