Photograph of the finished Fried Black Anchovies with Curry

Vietnam · Cá cơm than chiên cà ri

Fried Black Anchovies with Curry

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh anchovies Fresh anchovies 2.2 lb
  • Photograph of Curry powder Curry powder 1.7 oz
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Oil Oil 2 ½ cups
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rinse the anchovies in lightly salted water, then let them drain completely for 15 minutes in a colander.
  2. 2 Mix cornstarch with curry powder, turmeric powder, and salt, then toss the fish in the bag to coat evenly.
  3. 3 Because anchovies are small and whole, there's no need to remove the guts, and the bones dissolve crisply when fried.
  4. 4 Deep-fry thin layers in oil at 180 degrees Celsius for 3 minutes until golden brown and crispy.
  5. 5 Fry the fish a second time for 30 seconds to keep it crispy, then squeeze in some lemon juice and sprinkle with fried garlic and chili.

With an appliance

  • Air fryer 29 min

    Replace steps 4 and 5: evenly spray oil on the flour-coated anchovies, fry at 190 degrees for 7 minutes, shake the basket at the 4th minute, then increase the temperature to 205 degrees for another 2 minutes to keep the fish crispy longer before squeezing lemon juice over them.

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