Nethili Meen Varuval

🔥 Prep

• Clean the 300 g Anchovies by removing heads and innards, wash thoroughly, and drain completely.
• In a mixing bowl, combine the 300 g Anchovies with 1.5 tbsp Chilli Powder, 0.25 tsp Turmeric Powder, 1.25 tsp Salt, 1 tbsp Lemon Juice, and 1 tbsp Rice Flour; toss well to coat every piece evenly.
• Allow the marinated anchovies to rest for 15 minutes at room temperature to absorb the flavors and let the rice flour adhere.

🔥 Cook

• 1. Heat 4 tbsp Oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering but not smoking.
• 2. Reduce heat to medium and carefully place the marinated anchovies in a single layer, working in batches if necessary to avoid overcrowding.
• 3. Fry the first side for 3 to 4 minutes undisturbed until the coating turns deep red and crisp.
• 4. Flip gently using a spatula and fry the second side for 2 to 3 minutes until equally crisp and the fish is cooked through.
• 5. Transfer the fried anchovies to a wire rack or paper towel-lined plate to drain excess oil immediately.
• 6. Repeat steps 2–5 for remaining batches, ensuring oil returns to temperature between batches.

🔥 Serve

• Serve hot as a side dish with steamed rice, sambar, and rasam.
• Pair with curd rice (thayir sadam) for a classic South Indian meal.
• Garnish with thinly sliced onions and a wedge of lemon for extra freshness.