Nethili meen varuval (anchovy fry)
AI-drafted · awaiting admin review
Small anchovies coated in chilli and rice flour and fried crisp, eaten with rice and rasam.
Region: Puducherry and the Tamil coastOccasion: Side dish with lunchTime: 30 minServes: 4Non-vegetarian
Ingredients
- 500 g fresh anchovies (nethili), cleaned and heads removed
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- 2 tbsp rice flour
- 1 tbsp besan (optional)
- 1 sprig curry leaves
- Salt to taste
- Oil for shallow-frying
Method
- Wash the anchovies well and drain completely.
- Mix the chilli powder, turmeric, ginger-garlic paste, lemon juice and salt and coat the fish. Rest for 15 minutes.
- Sprinkle the rice flour and besan and toss to coat lightly.
- Shallow-fry in batches in hot oil, adding curry leaves, until crisp, turning once.
- Drain and serve hot with rice and rasam or sambar.
History
Anchovies are among the most common catches on the Coromandel coast, cheap and plentiful.
Significance
Nethili fry is everyday food in fishing families and a favourite in Puducherry's local eateries.