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.
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