Ingredients
Scale
- 250 grams Anchovies, cleaned and gutted, deboned if big
- 2 sprigs curry leaves, chopped
- 5 cloves garlic
- 1/2 inch piece ginger
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 3/4 teaspoon salt
- 2 teaspoon plain vinegar
- 2 tablespoon rice flour
- 2 tablespoon maida
- Vegetable oil / Sunflower oil to deep fry
- lemon wedges and sliced onions to serve
Instructions
- Clean and wash the Nethili in salt water. Set aside to dry.
- Add in finely chopped curry leaves, crushed ginger and garlic, red chilli powder, turmeric powder, black pepper powder and salt.
- Add in the vinegar. Add in the rice flour and maida.
- Mix everything well to combine.
- Let the fish marinate for 30 minutes to an hour at room temperature.
- Heat vegetable oil / sunflower oil in a kadai until really hot. The masalas wont separate if fried in really hot oil. When the oil is hot, gently place the marinated anchovies and fry for 2-3 minutes. Try not to disturb the fish after placing in oil.
- Fry till golden. Serve immediately.
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Tamilnadu