Kerala Style Netholi Fry (Anchovy/ Kozhuva Varuthathu)

Kerala Style Netholi Fry is a crispy, quick dish to make at home. It is also known as Anchovy Fry or Kozhuva Varuthathu. This dish features small fish locally called Nethili, Chooda, or Podimeen, depending on the region in Kerala.

It’s especially popular in toddy shops (kallu shaap), where it’s famously served as Shappile Podimeen Varuthathu.

Follow the simple steps, expert tips, and storage suggestions below to prepare this flavorful dish at home.

What is Kerala Style Netholi Fry?

Kerala Style Netholi Fry is a crispy dish made with anchovy (netholy) marinated in traditional Kerala spices. It’s then fried in nadan coconut oil along with curry leaves.This is a quick and simple dish, but there’s no compromise in taste or crispness.

This dish shares common flavors and techniques across different cultures in India. In Tamil Nadu, it’s called Nethili Varuval, with a recipe quite similar to Kerala’s. In Mangalore, they sometimes add semolina for extra crispness and a touch of tamarind juice for tanginess. If you enjoy crispy seafood dishes, the next recipe to try is Kerala Style Chemmeen Fry.

Why You'll Love This Recipe?

1. Quick and Easy: Simple to prepare, with no compromise on taste.
   
2. Crisp and Crunchy: Each bite is perfectly crunchy.
   
3. Mild Spice: A balanced flavor with just the right amount of mild spice.
   
4. Versatile: Perfect as both an appetizer and a side dish.
   

Recipe Ingredients

1. Netholi / Kozhuva / Anchovy / Podimeen / Nethili: Remove the head and gut, and clean gently without breaking the fish.
   
2. Kerala Spices: A simple blend of red chilli powder, black pepper, and turmeric gives it the signature heat, earthy flavor, and vibrant color.
   
3. Coconut Oil and Curry Leaves: These bring out the true essence of Kerala cooking. Try not to substitute with other oils or skip the curry leaves, as they are key to the authentic taste.

For the full list of ingredients, exact quantities, and complete nutritional values, refer to the recipe card below.

Variations to Try

Kerala Anchovy Fry is a unique dish that works both as an appetizer and a side. You can literally snack on it straight from the pan.

The fish can be swapped with prawns (chemmeen), squid (koonthal), clams (elambakka), or mussels (kallumakkaya). Avoid using big fish as they don’t turn crisp and may not cook evenly.

You’ll also find similar fried versions with chicken. Try Kerala Style Nadan Kozhi Varuthathu or Crispy Nadan Thattukada Chicken Fry. They take a bit more time to cook, but they’re just as flavorful.

For a vegetarian twist, soya chunks work well. Make sure they are properly washed, boiled(soaked), and marinated before frying.

How to Make Kerala Style Netholi Fry?(Step-by-Step Guide)

STEP 1: Clean the fish (netholi / kozhuva / anchovy) and pat it dry with a paper towel. Marinate it with a fine paste made by grinding shallots, ginger, garlic, chilli powder, pepper, turmeric, lime juice, and salt. Add a little water only if needed.

STEP 2: Marinate cleaned fish with the prepared marinade and curry leaves. Keep it aside for 30 minutes.

STEP 3: Before frying, add rice flour. Rice flour gives a crispy touch.

STEP 4: Heat oil in a flat pan. Add the marinated fish to the pan.

STEP 5: Fry the fish over medium-high flame until done and crispy. It would turn into golden color.

STEP 6: Serve it with onion rings and lemon.

If you enjoy Kerala Style seafood fries, you might also like the Malabar Special Nadan Kallumakkaya Varattiyathu.

Tips And Tricks

1. For extra crispness, add rice flour, cornflour, or semolina (rava) to the batter.
2. Marination is key. Let it sit for at least 30 minutes to absorb the flavors fully.
3. Drain the fried netholi (anchovy) on a wire rack or absorbent paper to remove excess oil.

Serving Suggestions

Kozhuva Varuthathu is often served as a side dish with rice or enjoyed as an appetizer. Since it's a small fish, and when fried right, the tiny bones turn crisp. So it's typically eaten whole.

For the appetizer, squeeze a bit of lemon and add some raw onions on the side. This combination creates a burst of umami flavor. It’s a popular dish in toddy shops, where it’s typically paired with drinks.

Lunch is the best time to enjoy it, especially when paired with rice, sambar, pappad, pickles, and a side of Cabbage Thoran. It’s truly a food paradise.

Storage Instructions

Kerala Style Netholi Fry is best enjoyed fresh on the same day for optimal crispiness. While it can be stored in the fridge without spoiling, the crispy texture will be lost. In hotter climates, the fry may spoil faster, so consume it sooner.

Freezing the fried fish is not recommended. You can marinate and freeze the fish before frying. When ready to cook, simply thaw and fry. Fresh is always best for flavor and texture.

Frequently Asked Questions (FAQ)

More Kerala Style Fry Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

Kerala Style Netholi Fry (Anchovy/ Kozhuva Varuthathu)

Jane Jojo

Crispy and spicy Anchovy or Netholi or Kozhuva fry. Anchovies marinated with spices and then shallow fried. Anchovy is also called nethili or chooda or podimeen in different parts of Kerala. A quite easy and tasty appetizer.

3.73 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine Indian, kerala

Servings 3 servings

Calories 27 kcal

Ingredients

  

1x2x3x

• ▢ ½ kilogram Netholi / Kozhuva/ Anchovy
• ▢ 1 tablespoon rice flour
• ▢ coconut oil / vegetable oil
• ▢ curry leaves

Grind

• ▢ 5 number small shallot
• ▢ ½ teaspoon ginger
• ▢ 1 teaspoon garlic
• ▢ 2 tablespoon chilli powder
• ▢ ½ teaspoon black pepper powder
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon lime juice
• ▢ ½ teaspoon salt

Instructions

 

• Clean the fish (netholi / kozhuva / anchovy) and pat dry using a paper kitchen towel.
• Grind the ingredients listed under grind section and make it a fine paste - shallots, ginger, garlic, chilli powder, pepper powder, turmeric powder, lime juice, and salt. As needed, add just enough water to grind. Adjust the salt as per your taste.
• Marinate cleaned fish with the prepared marinade and curry leaves. Keep it aside for 30 minutes.
• Before frying, add rice flour. Rice flour gives a crispy touch.
• Heat oil in a flat pan. Add the marinated fish to the pan. Deep Fry the fish over medium high flame until done and crispy. It would turn into golden color.
• Serve it with onion rings and lemon. Enjoy 🙂

Notes

1. For extra crispness, add rice flour, cornflour, or semolina (rava) to the batter.
2. Marination is key. Let it sit for at least 30 minutes to absorb the flavors fully.
3. Drain the fried netholi (anchovy) on a wire rack or absorbent paper to remove excess oil.

Nutrition

Serving: 144gCalories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 475mgPotassium: 118mgFiber: 2gSugar: 0.4gVitamin A: 1582IUVitamin C: 1mgCalcium: 20mgIron: 1mg

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