Anchovies Fry

Ingredients

• - 500g anchovies (nethili)
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Marinate: Mix anchovies with 1 tsp turmeric, 1 tsp red chilli powder and salt. Toss gently. Marinate 15 minutes.
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. Fry in small batches: Add a small handful of anchovies to the hot oil. Never crowd — fry only a few at a time.
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. Drain: Remove with a slotted spoon and drain on paper towels.
7. Fry remaining batches: Continue in batches until all anchovies are fried crispy.
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. Add fried anchovies: Add the crispy anchovies and toss with the shallots. Add a pinch of red chilli powder.
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.