KOZHUVA MEEN /ANCHOVIES FRY

KOZHUVA MEEN /ANCHOVIES FRY
    


     Kozhuva Meen/Achovies Fry is one of the easiest method of fish fries.  Kozhuva/Netholi/Anchovies - is a small variety of fish. this variety of fish is equally tasty and nutritious. The best of this fish is that it provides an excellent source of nutrition as it can reduce the bad cholesterol levels in the blood and reduce the risk of serious cardiovascular problems. It is also rich in Potassium and Selenium.
     It’s very difficult to get small Fresh Anchovies in market, as there is a lot of demand for dried ones here in Malaysia - Ikan Bilis.  So what we get here is a bit big Anchovies. Whenever I see Kozhuva in wet market, I make sure to buy them, as my daughter love these crispy fries. The taste of Anchovies and the crunchiness of Fish Fry makes this dish unique.
      Serve this spicy Kozhuva/Anchovies fry as an appetizer or as a side dish.  This recipe is a typical Kerala style Nadan fish fry prepared with local spices and Coconut Oil.  This is one common dish served in a Kerala Kallu Shappu(Toddy Shop).  They typically serve smaller variety of Kozhuva/Netholi, which makes the fish fries crispier and a great combo for Thengin Kallu(Toddy).

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Cuisine : Kerala (India)
Recipe Type : Starters, Side Dish
Difficulty : Easy
Serves : 2 - 3
Author : SM


Preparation Time - 15 - 25 Minutes
Cooking Time - 20 -30 Minutes 
 

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HOW TO COOK KOZHUVA MEEN /ANCHOVIES FRY 

 

INGREDIENTS:

Kozhuva/Anchovies - 1/4 Kilograms
Ginger - Garlic Paste - 1 Tablespoon (Optional)
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1 Tablespoon
Pepper Powder - 1/2 Teaspoon
Salt - to taste
Coconut Oil - For Frying


METHOD:
  • Clean and wash the Fish. 
  • Grind Ginger and Garlic into a fine paste.
  • Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with few teaspoons of water into a fine paste.
  • Add Ginger-Garlic Paste to the above and mix well.
  • Marinate the fish with this paste and keep it aside for 15 - 20 minutes.
  • Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown. 
  • Serve Kozhuva/Anchovies fry hot as a starter/appetizer.  Goes well with rice too.

NOTES:
  • Can use any other vegetable oil for this fish fry.
  • Adjust the amount of spices to your preference.
  • Adding Ginger-Garlic Paste is truly optional.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry

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