I am so proud to tell you all that , this small space of mine , Vazhayila.com , reached "the legendary 10,000 hits a day,twice last week. I am not a number gal , neither do I know whether its a big thing; but my friends A and P says it is (hello!!! i don't get 10,000 everyday, wink), and its just because of those two, I am scribbling these lines.
In that case I am so happy,that I was able to reach there with my simple home cooking and your support.
I know , I am yet to respond to many emails ; its just that I am crazy busy now a days with some projects that I am doing. Guys I am really overwhelmed by the love,and support you give me - to a person -whom most of you know only through this space.
When you say, you come here,not just for recipes,but to read me and drool over the pictures, I am truly touched.I am so lucky to get some real close friends through vazhayila ......Thanks a lot.
I was not a big fish and meat eater as a kid , and never drinks milk , since I puke at the smell of it. My parents always feared I will get some calcium deficiency and gave me calcium tablets. Remember those weirdly shaped sweet smelling tablets?
Kozhuva or Netholi as it is popularly known, was the only calcium rich thing my mom was able to feed me . Not exactly this one , but the smaller version of it - Podimeen or chooda. But there was one condition, the fish has to be cleaned and prepared before I come back from school. So our maid used to take it her home , clean it and then bring it back; and mom will dry fry it with lots of curry leaves from our backyard before I am back .Though I loved it I pretend as if I am eating for her sake.Wink. How
nasty cute of me?
N loves this , and I make it for him often with "fresh and frozen" cleaned Anchovy ( Seafood Delight brand) I get it in Indian stores here. A bowl of dry fried Podimeen , a bottle of chilled beer and football games , is kin of his idea of relaxing on a weekend.
Recipe for Kerala Style Netholi / Podimeen / Anchovy Fry
Serves - 4
Total cooking time - 40 minutes for cleaning and marinating and 15 minutes to fry
Netholi/ Kozhuva/Anchovy - 1/2 kg
Juice of 1 lemon
Kashmiri Red chilli powder - 1 to 1.5 tablespoon ( use as per your heat level)
Turmeric powder - 1/4 to 1/2 tea spoon
Ginger - a small piece
Garlic - 3-4 cloves
Black peppercorns - 1/2 tea spoon
Salt to taste
Oil as needed for frying
Clean and wash the fish several times.( remove the head, tail and all inside if it is not already cleaned) Marinate it with lemon juice and salt and keep it for 5 minutes.
This helps to get rid of the smell.Wash well and keep aside in a bowl.
Grind together all the ingredients in Bowl 1 to a fine paste , by sprinkling 1 or 2 tablespoons of water.
Put this paste into the bowl , add curry leaves and marinate the fish well.
Keep aside for at least 30 minutes. If you are keeping for more than an hour , refrigerate it.
Heat oil in a deep pan and slide in the fish and fry it in batches , until it is done and dry fried.
Always keep your flame on medium, and this may take 5-10 minutes depending on the frying pan and your gas flame.Serve warm.
Good day all