Nethili (Anchovies) Fish Fry

 

            Check out this yummy Kerala style Nethili or Anchovies fish fry. This is an ideal party recipe and can be had as an appetizer or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated with ginger-garlic paste, corn flour, rice flour and other basic seasonings. 

           These crispy small bites tastes just awesome when had hot right out of the pan along with some fried curry leaves, green chilies and lime. So check out the step by step pictorial recipe to prepare this quick and easy recipe.

• 300 gms. Nethili (Anchovies), washed & drained
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. rice flour
• 2 tbsp. corn flour
• pinch of turmeric powder 
• 1-2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. lime juice
• oil to shallow fry
• 1-2 sprigs curry leaves

          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and fry the curry leaves first for a few seconds. Drain and keep aside. 

          In the same oil, drop the marinated fish few at a time and deep fry them on a medium flame till crisp and golden. 

          Drain on a kitchen towel and serve, garnished with fried curry leaves. Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a side dish with rice. 

                                  Take 300 gms. of Nethili (Anchovies), washed & drained.

                   Mix all the above mentioned ingredients (except oil) & keep aside to marinate 

                   for 10-15 minutes. 

                         Heat oil & fry the curry leaves for a few seconds. Drain & keep aside. 

                      In the same oil, drop the marinated fish & deep fry them on a medium 

                      flame till crisp and golden. 

                       Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a

                       side dish with rice. 

Anchovies Fish Fry

       
          These are some yummy Anchovies fish fry that can be had as a starter or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated it in some green chili paste, ginger-garlic paste, rice flour and other basic seasonings. These crispy small bites tastes just awesome when had hot right out of the pan with some green chutney or kasundi (Bengali mustard sauce).

• 250 gms. anchovies fish, washed & drained
• salt to taste
• 1 tsp. green chili paste
• 1 tsp. ginger-garlic paste
• 2 tbsp. rice flour
• pinch of turmeric powder 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. lime juice
• oil to shallow fry
• 1 tsp. coriander leaves to garnish

          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and drop the marinated fish one by one and deep fry them on a medium flame till crisp. 

          Drain on a kitchen towel and garnish with coriander leaves. Serve as an appetizer / snack with any homemade chutney / sauce or as a side dish with rice. 

Nasi Lemak (Coconut Rice - Malaysian Style)

          Nasi Lemak (fragrant rice) is considered as the national dish of Malaysia, which is served along with chili sambal, crispy fried anchovies, cucumber, roasted peanuts and hard boiled eggs. This yummy dish is quite a popular street food and a favorite one-pot meal enjoyed by the locals. 

          It is commonly found in all hawker centers across the country and is relished anytime of the day. A very simple dish with some amazing flavors. Now this dish can be easily prepared at home. So check out the recipes of both Nasi Lemak and Chili sambal.

• 1 cup rice, soaked for 30 minutes
• 3/4 cup coconut milk
• 1 cup water
• 1 lemongrass, bruised
• 1" galangal, bruised
• 5-6 kaffir lime leaves
• salt to taste
• roasted peanuts, as required
• crispy fried anchovies, as required
• few sliced cucumber
• 1 tbsp. chili sambal
• 1 boiled egg
• coriander leaves to garnish

          Pressure cook the drained rice in coconut milk, water, lemongrass, galangal, kaffir lime leaves and salt to taste for 2 whistles. Keep aside.

          When serving, place the rice in the center of the plate and top it up with the chili sambal. 

          Place the peanuts, anchovies, cucumber and eggs all around and garnish with coriander leaves.

Chili Sambal ----


           Sambal is a traditional Malay sauce that acts as the base of most of the recipes, like stir fries, Nasi Lemak, Nasi Goreng, etc. It is spicy, sweet and tangy and is a ground paste made of shallots, galangal, garlic, lemon grass, shrimp paste, vinegar or tamarind paste, dry red chilies, sugar, salt and dried anchovies. 

          They can be made in large quantities and stored in air tight containers. which can then be frozen for later use. No Malaysian dish is complete without it. The taste can be adjusted according to individual preference. To make it mild, the seeds can be discarded from the red chilies. This paste goes very well with any Indian cooking too.

                                   Ingredients

                                  Fried anchovies

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemon grass, sliced
• 8-10 shallots
• salt to taste
• 1/4 cup vinegar
• 1 tbsp. sugar
• 2-3 tbsp. oil
• 2 tbsp. dried anchovies., cleaned, drained & pat dry

          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.

Chili Sambal with Ikan Bilis (Chili Paste with Dried Anchovies - Malaysian Cuisine)

          Sambal is a traditional Malay sauce that acts as the base of most of the recipes, like stir fries, Nasi Lemak, Nasi Goreng, etc. It is spicy, sweet and tangy and is a ground paste made of shallots, galangal, garlic, lemon grass, shrimp paste, vinegar or tamarind paste, dry red chilies, sugar, salt and dried anchovies. 

          They can be made in large quantities and stored in air tight containers. which can then be frozen for later use. No Malaysian dish is complete without it. The taste can be adjusted according to individual preference. To make it mild, the seeds from the chilies can be discarded. This paste goes very well with any Indian cooking too.

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemon grass, sliced
• 8-10 shallots
• salt to taste
• 1/4 cup vinegar
• 1 tbsp. sugar
• 2-3 tbsp. oil
• 2 tbsp. dried anchovies., cleaned, drained & pat dry

          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.

                               Fried dry anchovies.