Anchovies Fry

Method

1. 1

   Clean anchovies: Wash 500g fresh small anchovies (nethili) under cold running water. Remove heads and gut if large, leave whole if tiny. Pat dry.

2. 2

   Marinate: Mix anchovies with 1 tsp turmeric, 1 tsp red chilli powder and salt. Toss gently. Marinate 15 minutes.

3. 3

   Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high until a piece of anchovy dropped in rises immediately.

4. 4

   Fry in small batches: Add a small handful of anchovies to the hot oil. Never crowd — fry only a few at a time.

5. 5

   Fry until very crispy: Fry on medium-high heat 3-4 minutes until anchovies are golden and very crispy. They should crackle when tapped.

6. 6

   Drain: Remove with a slotted spoon and drain on paper towels.

7. 7

   Fry remaining batches: Continue in batches until all anchovies are fried crispy.

8. 8

   Make final toss: Heat 1 tbsp oil in a wide pan. Add sliced shallots and curry leaves. Fry 3-4 minutes until golden.

9. 9

   Add fried anchovies: Add the crispy anchovies and toss with the shallots. Add a pinch of red chilli powder.

10. 10

    Serve: Anchovies fry should be completely crispy — no soft pieces at all. No whole fish with eyes visible. Serve with steamed rice and kuzhambu.