Indian cuisine · Fish & Seafood

Nethili Fry

Small anchovies coated in rice flour and chili masala, deep-fried until crisp and golden brown.

Ingredients · for 4 servings

• 600 g fresh anchovies (cleaned)
• 4 tbsp rice flour
• 2 tbsp cornstarch
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 20 curry leaves
• Oil for frying
• Salt

Instructions

1. Rinse the anchovies under cold water, remove the heads and innards, and pat the fish very thoroughly dry – wet anchovies spatter in the oil.
2. Stir the Kashmiri chili powder, turmeric, ginger-garlic paste, lemon juice and 1 tsp salt with 2 tbsp water into a thick paste and coat the anchovies in it.
3. Let sit for 20 min so the masala adheres, then sprinkle over the rice flour and cornstarch and toss loosely until each fish is evenly coated.
4. Heat oil in a deep pan to 180°C – a curry leaf should sizzle up immediately.
5. Fry the anchovies in batches in a single layer for 2–3 min until golden brown and crisp, then drain on paper towels.
6. Finally, fry the curry leaves in the hot oil for 20 sec, scatter over the fish, and serve immediately with onion rings and lemon wedges.