Anchovy Fry / Netholi Niravu
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Netholi Niravu – Flavor packed Anchovy Fry with a Twist! A recipe remake from Chef Pillai’s kitchen … Made with Simple Pantry Ingredients, yet has all the Grandeur of a Signature Dish!!
Course:
Side Dish
Cuisine:
Indian, Kerala
Keyword:
anchovy fry, chef pillai, netholi fry
Servings: 3
Ingredients
- ½ lb നെത്തോലി / കൊഴുവ / ചൂട / anchovies / smelt (250gm - cleaned)
- 3 tsp ginger garlic paste
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 tsp pepper powder
- A pinch of fennel powder
- 2 tsp rice flour
- Salt (as required)
- 2 sprigs of curry leaves
- Coconut oil (as required)
- ½ of a medium sized onion (sliced)
- 1-2 green chilies (slit)
- 2 whole garlic pods
- One small bunch of spring onions (chopped)
- Juice of one lime
Instructions
-
Marinate anchovies with ginger garlic paste, chili powder, turmeric powder, pepper powder, fennel powder, rice flour and salt. Keep aside for 10 mins.
-
Heat oil in a pan on a medium flame and fry the marinated anchovies along with one sprig of curry leaves. Fry until the fish is cooked on both sides, browned, and crispy. Transfer it to a separate plate and keep aside.
-
Into the same pan, add sliced onions, green chilies, garlic pods and curry leaves. Sauté for 2 mins.
-
Add back the fried fish into the pan and top with chopped spring onions. Toss well and drizzle lime juice on top.
-
Serve warm with steamed rice or chapathi. You can store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or on in a pan until hot.
Notes
1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of chili powder and green chilies to suit your spice level.