I am now enjoying my yearly vacation in India. Kitchen is out of my ‘ to-do’ list nowadays. No entry to the kitchen except for those unstoppable temptations to experiment something new in the kitchen with locally available (rare to find in SG) goodies. Totally engaged and happily busy, I do not even check for updates in facebook or any other social media. Same is the case with my hubby. He goes near the laptop only when he has to work from home on some days. It is absolutely true that technology can never conquer a rather busy and social human.?
One such day, he came across the blog and told me that there is only very little happening around the blog. This made me think and I thought I should write another post soon. So now, with little Jebu sleeping beside me, I am typing this for you all out there who would come across this post.
This is a quick and easy recipe made out of a fish locally called ‘soochi kozhuva’. It is somewhat similar to our good old ‘netholi or anchovies’. Just that the whole fish is so transparent. Literally, the bones and whatever is inside is clearly visible as we hold it in our palm. To be precise, it is the cutest fish I have ever eaten. ?
We made it as a side for rice and it tasted wonderful. Amma had gone to the fish shop near the river and bought those from the morning catch. This is what actually counts. The freshness of the fish is the most important factor.
You will need just few things for frying them.
- Soochi kozhuva/ transparent anchovies-500 gms
- Ginger garlic paste- 1/2 tsp
- Pepper powder- 1/4tsp
- Turmeric powder-1/4 tsp
- Red chilli powder-1/2 tsp or less
- Lime juice- from 1/2 lime
- Salt to taste
- Oil for frying
- Bunch of curry leaves.
- We used the whole fish. It looked so neat and clean. Cleaning this tiny fish is difficult and it is okay to use the whole fish for frying.
- Make a paste out of ingredients 2 to 8 and marinate the fish with this paste for thirty minutes.
- Heat oil and deep fry the fish in batches.
- Fry curry leaves separately in the same oil and mix with the fried fish.
- Serve hot.