Happy's Cook

Thursday, June 09, 2016

Nethili Meen Varuval Recipe | Nethili/Netholi/Anchovies Fry | Anchovies fry coated with Onion Tomato Masala

Today I am going to share one of my personal favourite fish fry recipe which gives me some good memories about my mom. I tried this recipe during my initial cooking trails and it came out very well in my first attempt and mom liked it very much. She was praising me so much and she asked the recipe since it is new to her. After that, I have tried it two or three times and Jany also likes it. Check out my Achovies Mango Curry (Nethili Meen Manga Curry) too. Let's move on to the recipe:
Nethili/Anchovies -  250 grams 
Oil - to deep fry the fish 
Coriander leaves - few(to garnish) 
For the Masala: 
Oil - 1 tsp 
Cumin/Jeera - 1 tsp  
Onion - 1 
Tomato - 1 
Green Chilli - 1 
Curry leaves - 1 sprig 
Salt - a pinch
To Marinate the fish: 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Ginger garlic paste - 1 tsp 
Salt - as required 
Lemon - 1/2
1. Marinate the fish with the items under 'To Marinate the fish' and keep it aside for 20 mins.
2. In a kadai, deep fry the fish with sufficient oil. Once both the sides are cooked, drain it in the tissue paper to remove excess oil.
3. Now, in a pan add some oil and allow the cumin seeds to crackle. Then add the chopped onion and cook until it is translucent. Then add the green chilli and chopped tomato. Saute it until the tomato mashes well. Sprinkle a pinch of salt for the onion tomato masala.
4. Finally, add the fried fish and give a gentle mix. Take care not to break the fish and also the masala should be coated well. Garnish it with chopped coriander leaves and switch off the flame.
Serve the yummy anchovies fry as a starter or as a side for steamed rice and paruppu curry.
Points to remember:
  • The spiciness from the fried fish and the green chilli is enough for us hence I have not added any chilli powder for the onion masala. If you prefer you can add it.
  • Don't deep fry the fish until it becomes very hard.  Just take it correct, so that the masala coats well.
  • Since we are deep frying the fish drain the excess oil completely before adding it to the masala.
Warm Regards,
Happy's Cook - Divya


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