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Main Course

Kozhuva Fry(Indian Anchovy ) With Special Masala

Kerala-style dry fry where fish is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.

Ingredientsfor 5 servings

1/2 kg Kozhuva Fish
3 Pods Garlic
1 small Ginger
1 / Fennel seeds
2 tsp Pepper
1/2 tsp Turmeric powder
2-3 Chilli powder
2 tbsp Vinegar
Salt, as needed
Coconut oil for frying

Preparation

Step 1
Grind all the above mentioned items in a mixer grinder.
Step 2
Marinate each fish with this ground mixture and set aside for 5 minutes.
Step 3
Pour oil into a pan and heat it and fry the fishes till both sides become crisp and golden brown colour.
Step 4
Crispy kozhuva Fry is ready to serve. It goes well with boiled rice.

Tip

A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.

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