Palestinian Spiced Anchovies

Ingredients

In the original Indian dish, Nethili varuval, the anchovies are typically marinated in a blend of Indian spices such as chili powder, turmeric, and garam masala. However, in this Palestinian adaptation, the spices are adjusted to include cumin, coriander, paprika, and turmeric, which are commonly used in Palestinian cuisine. The addition of lemon juice also adds a tangy twist to the dish, reflecting the Palestinian preference for citrus flavors. We alse have the original recipe for Nethili varuval, so you can check it out.

• 500g (1.1 lb) fresh anchovies, cleaned and gutted 500g (1.1 lb) fresh anchovies, cleaned and gutted
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 21g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, ground cumin, ground coriander, paprika, ground turmeric, lemon juice, and salt.
2. 2.
   Add the cleaned anchovies to the bowl and toss gently to coat them evenly with the spice mixture. Allow them to marinate for at least 30 minutes.
3. 3.
   Heat a large frying pan over medium heat and add a drizzle of olive oil.
4. 4.
   Place the marinated anchovies in the pan, making sure not to overcrowd them. Cook for 2-3 minutes on each side until they turn golden brown and crispy.
5. 5.
   Remove the anchovies from the pan and transfer them to a serving platter. Garnish with fresh parsley.
6. 6.
   Serve the Palestinian Spiced Anchovies as an appetizer or as part of a mezze platter. Enjoy!

Treat your ingredients with care...

• Anchovies — Make sure to clean and gut the anchovies properly before marinating them. Removing the scales and entrails will enhance the taste and texture of the dish.

Tips & Tricks

• If fresh anchovies are not available, you can use canned anchovies packed in oil. Drain the oil before marinating them.
• Adjust the level of spiciness by adding more or less paprika to the marinade.
• Serve the spiced anchovies with a squeeze of fresh lemon juice for an extra burst of flavor.
• For a smoky twist, you can grill the marinated anchovies instead of pan-frying them.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Palestinian Spiced Anchovies as an appetizer alongside a selection of fresh vegetables, such as sliced cucumbers, tomatoes, and radishes. Accompany the dish with warm pita bread or traditional Palestinian flatbread.

Presentation advice

Arrange the crispy spiced anchovies on a platter, garnished with fresh parsley. Serve them with a drizzle of olive oil and a sprinkle of paprika for an attractive presentation.