Anchovies-Natholi Fry
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 6 servings
- 500 g Natholi/kozhuva
- 2 tbsp Red chilly powder
- 1/2 tsp Turmeric powder
- 1/4 tbsp Pepper powder
- Ginger garlic paste - 1/4 tbsp
- Salt, to taste
- Coconut oil For fying
Preparation
Step 1
Mix all the ingredients except oil and marinate the fish for at least 30 minutes.
Step 2
In a frying pan, add oil and fry in hot oil the natholis till deep brown in colour and crisp.
Step 3
Serve while still hot as an accompaniment with rice.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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