Anchovies With Pepper
This dish is made with fresh anchovies which have been cleaned. You will need about 500 grams of Anchovies to get 350 grams of cleaned anchovies which is what I have used for this recipe. The difference between fresh anchovies and the canned/bottled preserved ones is unbelievable. This simple dish with curry leaves and pepper was given to me by Prema Moola who is from Kerala and it has become one of our favourite fish recipes. I admit that I have tweaked it a bit to my taste. It is crunchy both because of the curry leaves and the coating of rice flour on the fish.
Servings
3
Servings
3
Ingredients
Instructions
  1. Wash and dry the anchovies.
  2. Marinate with salt, half the pepper powder, ginger garlic paste and chilli powder if you like it spicy and keep aside for at least 30 minutes.
  3. Coat the fish with rice flour and a little more seasoning of salt and the remaining pepper.
  4. Remove the curry leaves from the stem and measure one large cup of packed leaves.
  5. Heat oil. Fry the curry leaves for a few minutes until crisp and the aroma gets into the oil.
  6. Remove the crisp curry leaves and set aside.
  7. Add the fish to hot oil and fry until crisp (around 3 to 5 minutes). Less, if the fish is small in size.
  8. Add the curry leaves and fry for another minute. Drain on a paper towel.
  9. Serve while crisp and hot with steamed rice and a curry of your choice.