Watch 100 Small Fish || Nethili Fish Pakodi Recipe || Village Style By Raju Master II Hungry Foods in New Channel | Channify

This is such a wonderful recipe with a thick tangy masala coated all over the fish. You can make this in bulk and keep it in fridge and enjoy for a whole week. The orginal recipe says that we can store this in room temparature for 3 to 4 days. But i was scared to keep it out, so i pop this in fridge and use it accordingly Preparation Time: 10 mins Cooking Time : 40 to 45 mins Serves : 4 to 5 Ingredients: Anchovies / Nethili Meen - 300 grams Oil - 1/4 cup + 1/4 cup Fenugreek Seeds / Methi / Vendayam - 1 tsp Garlic - 2 sliced thinly Chilli Powder - 2 tsp Coriander Powder / Malli Podi - 1 tblspn Turmeric Powder / Manjal Podi - 1 tsp Salt to taste Tamarind Pulp - 4 tblspn or to taste Curry Leaves - a small handful For Grinding: Shallots / Sambar Onion - 20 peeled Tomatoes - 2 large chopped Garlic - 10 cloves Whole Pepper - 1 tsp Green Chilli - 2 Method: Take all the ingredients in a blender and make it into a fine paste. Set aside till use. Heat oil in a heavy bottom pan. Add in 1/4 cup of oil and add in fenugreek seeds and sliced garlic. Let it sizzle for a min. Add in the pureed masala and mix well. Cook it for couple of mins. Add in salt and all spice powders, mix them well. Cover and cook till oil separates. Now add in the tamarind pulp and mix well. Cook till the mix is thick and looks like a masala. Add in anchovies fish and mix well. Cover and cook for 5 to 8 mins till the fish is tender and cooked. Now drizzle in the remaining oil all around the sides of the pan and swirl the pan to coat the oil on all sides. Cook this for 5 to 8 mins Throw in a handful of curry leaves and swirl the pan. Keep the flame on low and cook it for few mins. Don't stir the masala at this point, if you stir it, the fish will break. So always swirl the pan. Cook all this till oil separates and the mix is thick. Serve with rice. Notes: 1)Once the fish is added and cooked, dont stir the fish with spoon. Always swirl the pan. I strongly advice you to use a nonstick pan with plastic handles. 2)Cook this till oil separates and floats on top. 3)This dish will keep well for 4 to 5 days. I keep this in a air tight container in fridge and take small amount as needed and reheat it while serving. fish, recipe, snacks to make at home, fish curry, fish fry, nethili, nethili fish fry, anchovy (organism classification), nethilli, fish recipe, nethili meen kulambu, nethili varuval, nethallu iguru, nethili fish curry, nethili meen curry, anchovy fry, smelt fish fry, meen kulambu, fish (animal), nethili meen fry, fry dry fish, anchovies fish fry, nethili fish, netthalla koora, netthalla fry, nettallu koora, nethili 65, nethili meen 65, nethili recipe, fish fry recipe, For More Tasty & hungry Food Videos Subscribe to us : https://goo.gl/ghRln8 Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel Google + : https://plus.google.com/u/0/