Nethili Meen Fry

Instructions

1. 1

   Prepare the Masala Paste

   • In a large mixing bowl, combine the red chilli powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and garam masala.
   • Add the ginger-garlic paste, rice flour, salt, and lemon juice.
   • Mix well, adding 1-2 tablespoons of water gradually to form a thick, smooth paste that will coat the fish without being runny.
2. 2

   Marinate the Anchovies

   • Ensure the cleaned anchovies are patted dry with a paper towel for better masala adhesion.
   • Gently add the fish and curry leaves to the masala paste.
   • Using your hands, carefully coat each fish evenly with the masala. Anchovies are delicate, so handle them with care to prevent breaking.
   • Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to an hour for deeper flavor.
3. 3

   Shallow Fry the Fish

   • Heat coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be hot enough that a small drop of marinade sizzles instantly.
   • Carefully place the marinated anchovies in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 3-4 minutes on the first side, undisturbed, until golden brown and crisp.
4. 4

   Crisp the Other Side and Serve

   • Gently flip each fish using tongs or a fork and cook for another 3-4 minutes on the other side until it's equally crispy and cooked through.
   • Using a slotted spoon, remove the fried fish and place them on a plate lined with paper towels to drain excess oil.
   • Serve immediately while hot and crispy, garnished with fresh onion rings and lemon wedges.