Nethili Fry

Name: Nethili Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: cups dry nethili fish: 2; onions: 2; tbsp ginger garlic paste: 1; tbsp oil: 3; tomatoes: 2; pinch turmeric powder: 1; tbsp red chilli powder: 1; tbsp pepper powder: 1/2; handful coriander leaves: 1; salt to taste

Features:

Cuisine:

Indian

25 mins
Serves 4
Easy

Ingredients

2 cups dry nethili fish
2 onions
1 tbsp ginger garlic paste
3 tbsp oil
2 tomatoes
1 pinch turmeric powder
1 tbsp red chilli powder
1/2 tbsp pepper powder
1 handful coriander leaves
salt to taste

This nethili fry is exactly what you want to serve when the Ninja Turtles come to dinner. Nethili are anchovies, a common salt water fish that forages around the ocean. They are eaten all around the world as a salty beer snack. This dish spices anchovies up a little bit, transforming them from a simple beer snack to an exciting and spicy entrée. Make sure to use fresh anchovies to avoid the stereotypical anchovy taste that is a result of the curing process used in storage.

Health Benefits

Anchovies are notorious for being an acquired taste. Some people find them inedible due to their unique flavor, but they can help treat and improve certain health conditions. Eating anchovies can lower the levels of LDL or “bad” cholesterol levels which directly affects heart health. They also provide the body with important minerals like calcium and phosphor which help maintain good bone and oral health.

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How to Make Nethili Fry

Clean the dry nethili fish.
1. Wash well and soak for 10 mins.
2. Set the fish aside.
Heat oil in a pan.
1. Add chopped onions and fry until they turntranslucent.
2. Add ginger-garlic paste and chopped tomato.
3. Cook thoroughly.
Add turmeric powder, salt, red chillipowder, and pepper powder.
1. Mix thoroughly.
2. Let cook by adding ½ cup water.
Add cleaned fish.
1. Stir well and cover in masala.
2. Cook thoroughly.
3. Gently drizzle oil to the sides.
Allow to cook in low heat for 10 mins, stirring once in a while.
Turn off the flame once the fish absorbs all the curry, and the consistency thickens.
Garnish with freshly chopped coriander leaves.
Serve and enjoy!