KOZHUVA FRY / NATHOLI FRY / PODI MEAN FRY / INDIAN ANCHOVY FRY KERALA STYLE

KOZHUVA FRY/ANCHOVY FRY KERALA STYLE

  
  
   
    
Ingredients:
  
Kozhuva / Natholi / Anchovy - 1/2 kg.
Ginger-Garlic paste / Adrak-Lasun / Injee-Veluthulli - 1 tsp
Turmeric powder / Haldi / Manjal - 1/2 tsp
Pepper powder / Kali Mirch / Kurumulaku - 1 tsp
Red Chilli powder Lal Mirch / Chuvanna Mulaku - 2 tsp
Aniseeds / Fennel / Sounf / Perumjeerakam Powder - 1/2 tsp (optional )
Coconut oil - 2 tbsp
Curry leaves - Little
Salt to taste.
  
  
  
Method:
  
  
1. Clean the Kozhuva / Natholi / Anchovy.
  
  

KOZHUVA / NATHOLI / ANCHOVY

  
  
  
2. Mix well Kozhuva / Anchovy with 1 tsp ginger- garlic paste, 1/2 tsp turmeric powder, 1 tsp pepper powder, 2 tsp red chilli powder, 1/2 tsp fennel powder, salt and set aside for 10 minutes.
    
  
  

3. Heat a pan with coconut oil , spread some curry leaves on it and put the Koshuva / Anchovy. Fry the fish in a low flame for  15 minutes each side. Cover the pan with a well-fitting lid for 10 minutes. Reduce the heat to as low as possible. Serve hot.
  
  
  

  
  
  
TIPS:

* After cleaning the fish, put it in a pot with enough water, salt, and  1 tsp Turmeric powder for 10 minutes to minimise the unhealthy things often seafood contains.
* After finishing the cooking put 1 tsp coconut oil over it for good flavour - If you like.