My Grandma’s speciality…

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 debonned- 25 no’s
  • Coconut, grated- 2 tbsp
  • Ginger-Garlic paste- 1tsp
  • Green Chilly, chopped- 1
  • Fennel powder- 1/4 tsp
  • Curry leaves- 5 no’s
  • Cilantro, chopped- 1 tbsp
  • Salt- to taste

For frying:

  • Oil- enough for frying

Preparation:

  • 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, grind all the above mentioned ingredients including the anchovies without adding water.

  • Transfer the anchovy mixture into a bowl.
  • Take 2 tbsp of the mixture on your hand and 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.