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Fried anchovies with masala okra and cockle popcorn

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2–3

By Andi Oliver
From Saturday Kitchen

Ingredients

For the marinade

  • 8 shallots, finely chopped
  • 3–4 garlic cloves, finely chopped
  • 5cm/2in piece fresh ginger, peeled and grated
  • 1 tsp red chilli powder, or to taste
  • pinch turmeric powder
  • ¼ tsp freshly ground black pepper
  • salt, to taste

For the fried anchovies

  • 250g/9oz fresh anchovies, cleaned and heads removed
  • vegetable oil, for deep-frying
  • 2–3 tbsp maida flour or plain flour
  • 1 onion, chopped, to serve

For the masala okra

  • 2 tbsp vegetable oil
  • 400g/14oz okra, trimmed and cut into 2.5cm/1in pieces
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 3 green chillies, finely chopped
  • 2 tsp ginger purée
  • 2 tsp garlic purée
  • 2 tsp red chilli powder
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 2 large tomatoes, finely chopped
  • 1 tsp dried mango powder (amchoor)
  • 1 tsp garam masala
  • 2 tbsp finely chopped fresh coriander, to garnish
  • salt

For the cockle popcorn

  • 200g/7oz shelled cockles
  • cornflour, for dusting
  • vegetable oil, for deep-frying
  • smoked paprika, to garnish
  • salt and freshly ground black pepper
  • 1 lime, cut into wedges

Method

  1. For the marinade, place all of the ingredients in a large pestle and mortar and grind into a smooth paste.

  2. For the fried anchovies, rub the fish all over with the marinade and set aside for at least 1 hour.

  3. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the fish with the flour and cook in the hot oil. Fry until nicely browned then transfer to a plate lined with kitchen paper to cool and drain.

  4. For the masala okra, heat 1 tablespoon of the oil in a wok and gently fry the okra until lightly golden and softened. Remove the okra and set aside on a plate lined with kitchen paper. In the same pan, heat the remaining oil and add the cumin seeds until they start to pop. Add the onion, green chillies, ginger and garlic purées and sauté until the onion has softened and started to colour. Stir in the red chilli powder, ground coriander and turmeric. Add the tomato and salt to taste, cover and cook for 5 minutes, or until the tomato starts to break down. Add the okra, cover and cook for 12–15 minutes, or until the okra is soft and cooked. Stir in the mango powder and garam masala, cover and cook for another minute. Remove from the heat and garnish with the fresh coriander.

  5. For the cockle popcorn, dust the cockles thoroughly in the cornflour until they are completely covered. Put the floured cockles into a colander and shake off the excess flour. Heat the oil in a deep saucepan until it is hot enough to brown a cube of bread. Carefully add the cockles to the oil using a slotted spoon. Cover immediately as the cockles will start to pop. Cook for about 1½ –2 minutes, or the cockles have turned lightly golden. Transfer to plates lined with kitchen paper to drain off any excess oil.

  6. Serve the fried anchovies with the chopped onions and masala okra on the side. Top with the cockle popcorn and dust with the smoked paprika.

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