Nethili Meen Varuval (Spicy fried anchovies)

Happy New Year everyone! I am back from hibernation! Here I am fulfilling one of my New Year resolutions – not to neglect my blog. Abiding by Newton’s third law, I am also breaking one of my resolutions by posting a non-veg recipe. Ah it is the first post in the New Year and it has to be a special recipe and this one sure is. Anchovy is a special fish and I can still remember the taste of my athai’s (aunt) nethili meen kuzhambu. She is one hell of a cook and fish is her speciality. The way anchovies are used in Italian and Greek cooking is wonderful and has opened my eyes to the wonders of using them as an ingredient. This recipe is an Indian one and is sure to tickle your taste buds. Since it is a small fish, they can be eaten whole, although some people insist on cleaning before cooking. For this recipe I used slightly larger ones, which were cleaned. If they are really small, I wouldn’t bother with cleaning. Here goes how to make it,

Set 1
Anchovies – 200gms
Rice flour – 2 Tbsps
Chilli Powder – 1 tsp
Coriander Powder – 1 Tbsp
Turmeric powder – ½ tsp
Salt as required
Lemon juice – 1 Tbsp

Set 2
· Onions – 1 thinly sliced
· Garlic – 3 pods crushed
· Ginger – 1 inch grated
· Sambhar powder – 1 Tbsp
· Fennel seeds – 1 Tbsp
· Lemon juice – 1 Tbsp
· Curry Leaves – a twig


Mix all the ingredients under set 1 and leave to marinate for half an hour. Pan or deep-fry them until cooked and set aside.
Heat some of the left over oil in a pan and add the fennel seeds and curry leaves. Then add the onions and fry them until golden. To this add the ginger, garlic and sambhar powder and fry until they are well mixed. To this add the fried anchovies and lemon juice and stir carefully until well mixed.This is a yummy dish that will lift your spirits and keep you going on those dark rainy winter days.