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Anchovies are small, with silver stripes and white flesh. It is a perfect choice for a snack when fried or to enjoy as a side dish in a meal that includes Indian dishes like roti, steamed rice, idli, and dosa. In Indian households, especially in Kerala and Tamil Nadu, anchovies are one of the most devoured fish due to their easy availability along the coastline.
It is called 'netholi' in Malayalam, 'nethili' in Tamil, and 'hinkhoj' in Hindi. While anchovies are a gem in India’s culinary treasures that are transformed into gravies, curries, and fries, they play different roles in Western cultures' menus in the form of pizza toppings, salads, sauces, dressings, and dips.
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In India, anchovies are cured in salt and dried in the sun, which gives them that umami-rich taste that is bold in taste. This practise of drying the dish and preserving it has a storage life of several years. The aroma of this dry fish with Indian spices such as red chillies, coriander, etc. is a cult favourite among food lovers.
It is considered a staple food in many households. The anchovies have depth and add complexity as they exponentially impart a unique punch to the curry-based dishes. These white-fleshed fish are known to be a popular source of omega-3 fatty acids, which contribute to overall health.
Here are a few anchovy-based dishes so that you don’t miss out on trying them and experiencing the joy of diverse Indian food.
Anchovy gravy:
Anchovy gravy is a rich and flavourful Indian dish. It is prepared by first tempering mustard seeds and sizzling curry leaves in hot pan oil. Sauté sliced onions until golden-brown, add chopped tomatoes, and sauté.
Fry the fish masala-marinated anchovies in oil separately for a robust taste and then add them to combine with the sautée to create a thick, flavourful gravy that enhances the overall dish. This aromatic gravy complements rice, idli, dosa, and roti, forming a zesty combination for a delicious meal.
Anchovies Fry:
Anchovies fry are made from anchovies that are dipped in a paste that includes powdered spices, garlic, and ginger, dusted with cornflour, and deep-fried until they turn golden brown and crunchy. This aromatic and umami-flavoured dish makes for a great snack or to accompany meals like rice and rasam on the side, where its flesh is crispy on the outside and it retains its tender and savoury interior. It can be garnished with crispy fried curry leaves to make it more enjoyable.
Anchovy Avial:
Anchovy avial is a delectable dish made from freshly washed anchovies, featuring a straightforward style of preparation. The recipe involves blending ingredients such as shallots, dried red chillies, peppers, tamarind sauce, chilly powder, and salt with grated coconut in a mixer to marinate the anchovies before cooking them over medium heat.
To enhance the dish's aroma and flavour, a tempering of curry leaves and green chillies in coconut oil is added to the avial before finishing off the cooking. Anchovy avial pairs perfectly with steamed white rice and roti, offering a delightful combination of flavours and textures.
Anchovy Curry:
This fragrant fish curry is a delightful pairing with soft, fluffy steamed rice. The preparation involves blending sliced onions, diced tomatoes, garlic, chilly powder, turmeric, and pepper into a masala puree using a mixer grinder. In a pan, coconut oil is heated to create a tempering with mustard, curry leaves, and finely chopped onions.
The masala puree, combined with tamarind pulp and water, is cooked until it begins to reduce to achieve the desired curry consistency, and anchovies are simmered in the curry until cooked. The dish is garnished with chopped coriander and served hot with rice or roti.
Dry-Anchovy Fry:
To make dried fish fry, we first get the raw essence by soaking freshly cleaned anchovies in rock salt and letting them sun-dry for a few days completely before using it for cooking purposes. These fish have unique flavours and have been a common food in India for a long time, offering good nutrition.
Usually, the dried fish is soaked in hot water to make it tender and less salty before cooking. After that, it is mixed with a blend of spices and salt and fried until cooked. This delicious fry is great on its own and pairs perfectly with the rasam and rice combination.
