Fried Indian Anchovies

Fried Indian anchovies are a popular coastal preparation of small, oil-rich fishes from the genus *Stolephorus*, often called "netholi" in India or "kozhuva" in Sri Lanka. The dish likely originated in the fishing communities of South India and Sri Lanka, where anchovies are abundant, and has since spread to other parts of Asia, including Thailand. At Ton Lampoo Homestay in Tambon Phanang Tung, Thailandia, the dish is featured as a local specialty, as noted by creator Luke Martin. Key ingredients include fresh or dried anchovies, turmeric, chili powder, curry leaves, and sometimes a squeeze of lime. A great version is distinguished by its shatteringly crisp exterior, achieved by double-frying or coating the fish in a light rice-flour batter, and its robust spice blend that balances heat, saltiness, and the natural umami of the fish. The anchovies should be perfectly dry and never greasy. Regional variations abound: in Kerala, the fish are marinated with coconut and fried with curry leaves; in Tamil Nadu, a simpler, hotter version with red chili powder is common; and in Thailand, the fried fish may be served with a sweet-sour dipping sauce. The dish at Ton Lampoo Homestay likely incorporates local Thai flavors while maintaining the core technique of achieving a crispy, well-seasoned result that highlights the anchovies' intense savoriness.