her hands through her shoulder length salt & pepper mane, she would succumb to the memories of her days.
She was accompanied by her eight year old granddaughter on this journey. Her granddaughter would talk to her, argue with her, hold her hand and take her to the kitchen and around the house.
That 70 year old grandmother taught that eight year old how to clean and debone the tiniest fish.
That is few lines from my 10th Project speech in my Toastmasters Club
So that little grand child was me…Thanks to my grand mother. Though I hardly got a chance to be with her, these memories are my treasure
This recipe is simple and an all time favorite food item in our family.
Anchovy or Netholi – 1/2 kg
Red chili powder – 1 tablespoon
Turmeric powder – 1/2 teaspoon
Salt to taste + 1 teaspoon
Curry leaves – 2 springs
Oil as needed for frying (1/4 cup would be enough for a shallow fry. You could deep fry as well)
You have to
1. First clean the fish. It is very easy to clean anchovies . Discard the head and tail, which you can do easily with your fingers or you can use a knife. If you can get it cleaned from the fish market, then that will be good
2. Transfer the fish to a earthen bowl or a normal vessel.
3. Add in 1 teaspoon salt and marinate the fish several times gently (Salt will do a gentle rubbing process which help to clean the fish)
4. Now add water, wash and drain. Repeat this couple of times.
5. Once you are done, drain water completely.
6. Add in the Red chili powder, turmeric, curry leaves and salt.
7. Marinate well and keep aside for half an hour.(If it is summer, better to leave covered in chiller or refrigerator.)
8. Heat oil in a deep pan in medium flame. Slide in the fishes. Don’t over crowd the pan.
9. Fry the fish(turning both sides) till it is golden brown. Remove from oil and drain.
10. Continue frying the remaining in batches. ( You can fry the curry leaves along with the fish)
11. Serve warm or in room temperature.