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.
Course Appetizer, Side Dish
Cuisine Indian, kerala
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 3servings
Author Jane Jojo
Ingredients
½kilogramNetholi / Kozhuva/ Anchovy
1tablespoonrice flour
coconut oil / vegetable oil
curry leaves
Grind
5numbersmall shallot
½teaspoonginger
1teaspoongarlic
2tablespoonchilli powder
½teaspoonblack pepper powder
¼teaspoonturmeric powder
1teaspoonlime juice
½teaspoonsalt
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.