JOIN US AND TRY NEW FOODS EVERY TUESDAY.
Pack a Punch Paella
Food of the Week: Peas
Fiori di Zucca with Chili, Lemon & Mint
Food of the Week: Squash Blossoms
Food of the Week: Eggplant
Kohlrabi with Thyme Infused Olive Oil
Food of the Week: Kohlrabi
Caesar Salad with Homemade Croutons
Netholi Fry/ Fried Anchovies
food of the week
by: My Kitchen Antics
(Nisha from My Kitchen Antics knows how to serve up tasty anchovies with a kick. You may never look at these little fishies the same again.)
Anchovies (Nethili)- 250 gms, cleaned- remove head, tail and all the unnecessary inside parts
Lemon juice- 1 tsp
Salt- 1/4 tsp
Oil- to fry
Kashmiri chilli powder- 2 tsp
Turmeric powder- 1/4 tsp
Fennel powder- a lil less than 1/4 tsp
Pepper powder- 1/4 tsp
Coriander powder- 1 tsp (optional)
Ginger paste- 1/2 tsp
Garlic paste- 1 tsp
Yoghurt- 1/2 tbsp (optional)
Curry leaves- a sprig
Salt- to taste
Marinate the fish with lemon juice and salt for about 5 minutes. This really gets rid of the fishy smell. Rinse well and keep aside.
Mix together all the ingredients for the marinade. If it is too dry, feel free to add a spoon or so of water to get a smooth paste.
Do a taste test and add more salt or spice if required.
Add the fish to the marinade and mix well to coat the pieces well. Keep aside for about 15 minutes.
Heat the oil in a kadai or frying pan (enough to cover the base of the pan properly). It should be really hot, otherwise you will end up with soggy ones.
Add the fish (in batches if required) and fry on both sides, till brown and crispy. Keep the heat on medium all through.
Remove the fish and the crispy curry leaves with a slotted spoon and drain on paper towels.
Squeeze a lemon over and serve warm.
Notes: The recipe can be easily doubled.
FOOD IS AN ADVENTURE