Anchovy Fry ( Kozhuva ) Recipe

Clean and dry anchovies

Rinse anchovies under cold water to remove scales and residual salt. If already cleaned, just give a quick rinse. Drain in a colander and spread the fish on kitchen paper or a clean towel. Pat dry thoroughly — excess moisture prevents crisping.

Place the dried anchovies in a mixing bowl. Add turmeric powder, salt, and lime juice (or vinegar). Toss gently so each fish is evenly coated. Let marinate for 10–15 minutes; do not exceed 30 minutes or the acid will start to 'cook' the fish and make them soft.

In a shallow bowl or tray, combine rice flour, cornstarch, black pepper powder, red chili powder and garlic powder. Mix well so the spices are evenly distributed.

After marinating, sprinkle the extra 2 tbs rice flour over the fish and toss lightly to remove excess moisture. Working in batches, dredge the anchovies through the dry coating mixture until each piece is well coated. Shake off excess flour; the coating should be even but not a thick paste.

Heat oil in a deep frying pan or kadai over medium-high heat. To test readiness, drop a pinch of the coating into the oil — it should sizzle and rise slowly without burning.

Fry the coated anchovies in small batches to avoid crowding. Gently slide a batch into the hot oil. Fry for 3–4 minutes, stirring occasionally so pieces don't stick, until golden brown and crisp. Small anchovies cook quickly; watch closely so they do not overcook and become brittle.

Use a slotted spoon to transfer fried anchovies to a plate lined with paper towels to drain. Sprinkle a pinch of salt while hot if needed. Repeat with remaining batches, reheating oil to temperature between batches.

In a separate small skillet, heat 1–2 tbs of oil (or use 2 tbs taken from the frying oil) over medium heat. Add sliced shallots and fry until light golden and slightly crisp, about 4–5 minutes.

Add sliced garlic, slit green chilies and curry leaves. Fry for 30–60 seconds until fragrant and the curry leaves crisp up. Immediately turn off the heat to avoid burning the garlic.

Toss the drained fried anchovies into this aromatic mixture so the flavors coat the fish. Mix gently to combine.

Transfer the anchovy fry to a serving plate. Serve hot or warm with lemon wedges on the side for squeezing just before eating.

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days; reheating briefly in a hot pan or oven will help restore some crispness.