Netholli Fry / Nethilli Fry/ Anchovies Fry – Kerala Style





Hello Everybody! It’s the weekend and I love Fridays!

Fridays for me means, more family time! With my husband and my baby. I get to cook what he likes, I get to see them both playing and having fun.

This time I decided I wanted to make a nice Kerala Style fish fry for our Friday night dinner. So here is the recipe.

Ingredients :-

  1. Netholli / Nethilli / Anchovies – 1 kg
  2. Chilly Powder – 3 tsp
  3. Turmeric Powder – 1 tsp
  4. Pepper Powder – 1 tsp ( more if you like it spicy)
  5. Coriander Powder – 1 tsp
  6. Ginger Garlic Paste –  2 tsp
  7. Curry Leaves – 8 – 10 leaves
  8. Salt – 1 tsp
  9. Vinegar – 3 tbsp
  10. Oil – To fry the fish ( I used half a cup)

Instructions :-

  1. Firstly clean the fist well. I do not like the head so I cut off the head, take of the scales and clean it well
  2. I also use green gram flour to clean my fish ( 5 – 10 times)
  3. Finally once your fish is nice and clean, drain out all the water and set it aside
  4. Now in another bowl, combine all the other ingredients except the oil
  5. Mix to for a nice paste like consistency
  6. Now add the cleaned fish to the “masala” paste and rub the masala well into the fish
  7. Let the fish marinate for at least 1 hour ( I leave mine over night in the fridge)
  8. Once you are ready to cook it ( make sure it is back to room temperature)
  9. Heat oil in your kadai ( or deep heavy bottom pot)
  10. Once the oil is nice and hot, slowly fry the fish in small batches of 5 -7
  11. Once fried set aside on a clean paper napkin
  12. Serve hot with freshly cut onions



Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken
Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Street food is a big deal back in Kerala and by far the most sought after delicacy is the “Chilly Chicken and Parrotta” that you will find in any and every “Thattukadda” (a make shift restaurant that serves fast food). They usually open up by around 6 in the evening and they serve a variety of fast food, like a 100 different kinds of Dosa’s ( Crepe) , Idilli, Vada, Chaya ( Tea), Kappi ( Coffee), Kappa & Meen Curry (boiled tapioca and fish curry), Chicken fry etc …

So I was in a mood for some street style “Nandan” food and I love Chilly Chicken, so here it is…



For Marination –

  • Boneless Chicken – ½ kg
  • Soya Sauce – 1 tsp
  • Pepper Powder – 1 tsp
  • Chilly Powder – 1 tsp
  • Yogurt – 3 tbsp
  • Salt – ½ tsp

 For the Main Dish

  • Cornflower – 2 tsp
  • Oil – 4 tbsp + 2 tbsp
  • Soya Sauce –1 tsp
  • Chilly Sauce –2 tsp
  • Vinegar –1tsp
  • Green Chillies – 3 chopped fine
  • Onions – 1 Cut into flour
  • Capsicum, Green Bell Pepper – ½ (Optional)
  • Ginger garlic paste – 1 tsp
  • Spring Onions – 3 stems (cup small)


  • Clean the boneless chicken well and make sure you rinse it twice or thrice in clean water
  • Mix all ingredients for the marinade (except chicken) and make a nice thick paste. If you find that it marinade is not sufficient, add a more pepper powder and yogurt. Let the meat marinate for at least two hours. I usually leave mine in the fridge overnight. Some how the flavors just comes out better and the meat is nice and juicy
  • Once you are ready to make the chicken, mix corn flour with the chicken and coat the pieces well. This is what gives it that nice crispy coating, but you do not want to over do it cause then is just tastes like a big blob of corn flour. Heat oil in a pan and once hot fry chicken pieces till nice and golden brown. Set them aside on pieces of tissue to let the oil drains out
  • In another wok, heat 2 tbsp of oil and once nice and hot add ginger garlic paste. Then add onions ( big and spring onions, bell pepper and let it cook on low flame just for a minute
  • Mean while, make a mixture of the soya sauce, vinegar, chilly sauce and pour into the wok with the onions and bell pepper. Once the mixture starts to bubble add in the fried chicken and let the mixture coat the chicken well
  • Bump up the flame to high for just a min and then turn it off. Garnish with a cut chilly