Anchovy Cutlet- South Indian Recipe

My Grandma’s specialty dish…

This cutlet was made often at my Grandma’s house. Whenever she got anchovy she made sure to make this. This is still her favorite appetizer for lunch or dinner.

Anchovy Cutlet

Ingredients:

To grind:

  • Small Anchovies, fresh and without bones- 25 (or use small prawns)
  • Coconut, grated- 1/2 cup
  • Ginger-Garlic paste- 1/2 tbsp
  • Green Chili, chopped- 2 or 3
  • Fennel Powder- 1 tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 handfuls
  • Cinnamon- 1/2 inch slice (or use 1/8 tsp ground cinnamon)
  • Salt- to taste

For frying:

  • Oil- enough for frying

Instruction:

  • Wash the anchovies well under running water.

 

  • If  using fresh ones, remove the head and bones from the fish and keep aside.
  • In a blender, coarsely grind all the above mentioned ingredients including the anchovies without adding water.
  • If you want this to be spicy: add 1/2 to 3/4 tsp chili powder.

  • Transfer the anchovy mixture into a bowl.
  • Take 2 tbsp of the mixture on your hand, roll it in between the palm of your hands to make a round shape.

  • Heat a non-stick frying pan and add enough oil for frying.
  • Deep fry the cutlets until golden brown.

  • Serve hot with tomato ketchup or your favorite sauce.

 

Anchovy Cutlet
 
Author:
Ingredients
To grind
  • Small Anchovies, fresh and without bones- 25 (or use small prawns)
  • Coconut, grated- ½ cup
  • Ginger-Garlic paste- ½ tbsp
  • Green Chili, chopped- 2 or 3
  • Fennel powder- 1 tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 handfuls
  • Cinnamon, fresh- ½ inch slice (or use ⅛ tsp ground cinnamon)
  • Salt- to taste
For frying
  • Oil- enough for frying
Instructions
  1. Wash the anchovies well under running water.
  2. If using fresh ones, remove the head and bones from the fish and keep aside.
  3. In a blender, coarsely grind all the above mentioned ingredients including the anchovies without adding water.
  4. If you want this to be spicy- add ½ to ¾ tsp chili powder.
  5. Transfer the anchovy mixture into a bowl.
  6. Take 2 tbsp of the mixture on your hand and roll it in between the palm of your hands to make a round shape.
  7. Heat a non-stick frying pan and add enough oil for frying.
  8. Deep fry the cutlets until golden brown.
  9. Serve hot with tomato ketchup or your favorite sauce.
Notes
Anchovies can be replaced with small prawns or use 10 shrimp.