It's been sometime since I've posted a Fish recipe, right? I've seen many people who refuse to eat rice without Fish, be it fry or curry. Are you that kind of person? Then I'm sure you will like this. Honestly I'm not a big fan of fish with bones. I prefer meaty fish, but I guess the flavour quotient is kinda monopolised by the small fish.
Last time when we went home to Kerala, Mummy (Jose's mom) made this. I'm a bit embarrassed to say that's the first time I tasted it. Though I was bit hesitant to try it, I started enjoying it after having one or two pieces. It almost tasted like a fried snack with crunchy texture and a spicy flavour. I thought it's more suited as munchies rather than fish fry ;)
That reminds me, have you tried Mummy's Fish Curry With Coconut Milk and Varutharacha Fish Curry? She cooks fish on a daily basis and her fish recipes are really good!
Seeing my enthusiasm Mummy was more than happy to share this recipe. Ok, now I've a second part to this recipe. But for that you need to wait a few days. Meanwhile why dont you try this one?
Btw, any guesses about what the second part will be?
Here is the recipe…
Marinate the cleaned anchovy with chilli powder, turmeric powder, pepper powder, rice powder, coconut oil (2 tsp), salt and curry leaves for 10-15 mins…
Heat oil in a wide pan and add the marinated fish. Fry till both sides are cooked and the fish is crisp and golden brown in colour, 7-8 mins on low-medium flame…
- 250 gms Cleaned Netholi (Anchovies)
- 2-3 tsp Chilli powder
- 1/2 -1 tsp Pepper powder
- 1/2 tsp Turmeric powder
- 1 – 1.5 tbsp Rice powder
- 2 tsp Coconut oil
- Curry Leaves
- Coconut oil ( for frying)
- Marinate the cleaned anchovy with chilli powder, turmeric powder, pepper powder, rice powder, coconut oil (2 tsp), salt and curry leaves for 10-15 mins.
- Heat oil in a wide pan and add the marinated fish. Fry till both sides are cooked and the fish is crisp and golden brown in colour, 7-8 mins on low-medium flame.
1 thought on “Netholi Fry (Spicy Fried Anchovy)”
Thanks a lot for posting these delicious recipes. Frankly I learnt cooking only through your recipes. I blindly follow your recipes and they turn out really well. I also love reading some of the intro that you give. I have few queries
1. Generally when we fry fish we do not use rice powder. Is rice powder used only for this fish or do you use rice powder for all fish fries?
2. Why do we use rice powder?
3. Does the rice powder have to be very nice or a little grainy (like puttu podi)?