Recipe 1: Nethili Fish Fry:
A tasty deep-fried starter/ appetizer/ snack, Nethili fish fry/ Anchovies fry may be readily prepared with only a few ingredients. You can now make it home with Chennai Meats delivering fresh nethili fish at your doorsteps. So, let's get into the recipe now:
To make Nethili fish fry, you will need these ingredients:
-
Nethili fish/ Anchovies – 15 nos
- Ginger garlic paste – 1 tsp
- Chilli powder– ½ tsp+ ¼ tsp (add more depending on spice level)
- Turmeric powder – ¼ tsp
- Salt to taste
- Rice flour – 2 tbsp
- Corn flour – 1 tbsp
- Egg white – 1
- Oil for frying
- Few Curry leaves
Instructions to cook Whole Anchovies:
Step 1: Clean and wash the nethili fish in a bowl, then add the ginger-garlic paste, salt, chili powder, turmeric powder, corn flour, rice flour, and egg white. Mix thoroughly. Allow 30 minutes to 1 hour to marinate
Step 2: Heat adequate oil for frying after 30 minutes to 1 hour of marination. Make sure the oil is medium heated, not too hot since this can cause the fries to brown fast on the outside while remaining raw on the inside.
Step 3: When the oil is heated enough, add the masala-coated marinated nethili fish. Don't overcrowd the tank; just drop 6 to 8 fish simultaneously. Cook for 8 to 10 minutes over medium heat until thoroughly done.
Step 4: Don't keep stirring the fish because they'll break if you do. When both sides seem to be done, toss some curry leaves in the same oil for flavor, then serve with lemon wedges and onion slices on top.
Recipe 2: Kerala Style Nethili Meen Curry:
This Kerala-style fish curry is not only delicious but also simple to prepare.
-
Anchovies / Nethili - 500 grams
- Coconut Oil - ¼ cup
- Mustard Seeds / Kaduku - 1 tsp
- Dry Red Chilli - 1 broken
- Fenugreek Seeds / Vendayam / Methi - ¼ tsp
- Shallots / Sambar Onion - 20 peeled and sliced thinly
- Garlic - 5 cloves chopped finely
- Ginger - 2 cm piece chopped finely
- Green Chilli - 2 slit
- Curry leaves a big handful
- Chilli powder - 1 tbsp or to taste
- Kashmiri Chilli Powder - 3 tbsp
- Coriander powder - 1 tbsp
- Cumin powder - 1 tsp
- Turmeric Powder / Manjal Podi - 1 tsp salt to taste
- Kokum / Kodapuli - 3 piece or Tamarind Pulp - 2 tbsp
- Water - 2 cups
Instructions to cook Kerala Style Nethili Meen Curry:
Step 1: Clean and wash the nethili fish in a bowl, then add the ginger-garlic paste, salt, chili powder, turmeric powder, corn flour, rice flour, and egg white. Mix thoroughly. Allow 30 minutes to 1 hour to marinate
Step 2: Heat adequate oil for frying after 30 minutes to 1 hour of marination. Make sure the oil is medium heated, not too hot since this can cause the fries to brown fast on the outside while remaining raw on the inside.
Step 3: When the oil is heated enough, add the masala-coated marinated nethili fish. Don't overcrowd the tank; just drop 6 to 8 fish simultaneously. Cook for 8 to 10 minutes over medium heat until thoroughly done.
Step 4: Don't keep stirring the fish because they'll break if you do. When both sides seem to be done, toss some curry leaves in the same oil for flavor, then serve with lemon wedges and onion slices on top.
Step 5:When it comes to a boil, add the fish and stir thoroughly. Add curry leaves to it.
Step 6: Cook for 5 to 7 minutes over medium-high heat, slightly covered. By this time, the fish should be done.
Step 7: Remove from the heat and cover with a lid. Allow flavor development by allowing it to rest for 2 to 4 hours. You may serve it right away, but it will taste much better if you let it sit for a little.
Step 8: Serve with boiling tapioca or rice as a side dish.
Serves 2-3
Gross Wt. 500gms
Net Wt. 250gms
