I understand that anchovies are a controversial choice of fish and a vast majority of people find them polarizing, but cooked properly, their flavour is unrivalled. These spicy fried anchovies are the ultimate side dish in South India (fried in coconut oil in Kerala and either groundnut or other flavourless oil in Tamil Nadu and other states). This Keralan version is what I prefer, and for me, the flavour of coconut oil makes the dish. <br /> <br />This is what one would call nose-to-tail eating: you fry the whole fish, head-to-tail, with the tiny bones and everything. Anchovies—due to their diminutive size—have small bones that crisp up really well when fried. <br /> <br />The anchovies are marinated for several hours or overnight (preferably, but don’t fret if you don’t have the time; they can be used right away too) and then dusted in a semolina-rice flour coating before being fried. Using semolina is a neat trick I picked up from a cooking show – the little flecks that stick to the fish mean more crispy bits. Are you into crispy bits? I am so into crispy bits. <br /> <br />After I cook the fish, I throw in a few sprigs of curry leaves, stalks and all, into the hot oil. I then scrunch up the crispy shards in my hand and use as a garnish.

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