Anchovy 65 – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
India Region / Locale: Tamil nadu Servings: Serves 4
India Region / Locale: Tamil nadu Servings: Serves 4Anchovy 65 is a bold and spicy seafood dish hailing from the southern coastal regions of India, primarily Kerala. Inspired by the famous Chicken 65, this dish transforms the small, flavorful anchovy into a crispy, tangy delicacy that tantalizes the taste buds with its fiery marinade and vibrant color. Anchovy 65 is a testament to Indian culinary inventiveness, where the sea’s bounty meets the heartwarming spices of the Indian kitchen.
Ingredients
- fresh anchovies – 500 g / 1.1 lbs
- cornstarch – 2 tbsp / 16 g
- rice flour – 2 tbsp / 18 g
- garlic paste – 1 tbsp / 15 g
- ginger paste – 1 tbsp / 15 g
- red chili powder – 1 tsp / 5 g
- turmeric powder – 1/2 tsp / 1 g
- curry leaves – 10-15 leaves
- lime juice – 2 tbsp / 30 ml
- salt – to taste
- oil – for deep frying
Instructions
- Clean the fresh anchovies thoroughly and drain them well.
- In a mixing bowl, combine cornstarch, rice flour, garlic paste, ginger paste, red chili powder, turmeric powder, lime juice, and salt to form a thick marinade.
- Add the anchovies and curry leaves to the marinade, ensuring each piece is well-coated. Let it rest for 30 minutes.
- Heat oil in a deep frying pan over medium heat.
- Fry the marinated anchovies in batches until they turn golden brown and crispy, about 3-4 minutes per batch.
- Remove the fried anchovies and drain on paper towels to remove excess oil.
- Serve hot, garnished with extra curry leaves and lime wedges.
Substitutions
- cornstarch -> arrowroot powder
- rice flour -> all-purpose flour
- fresh anchovies -> small sardines
Enhancements in the Next Evolution
- Add a touch of yogurt to the marinade for extra tenderness.
- Include a pinch of asafoetida for a deeper umami flavor.
- Marinate the anchovies overnight to enhance the spice penetration.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
