How to Cook Milk Anchovies (Paal Nethili) – Traditional Tamil Nadu Recipe
Milk Anchovies, known as Paal Nethili in Tamil, are one of the most prized dried fish varieties from the Thoothukudi coast. Delicate, flavourful, and packed with nutrition, they are a staple in coastal Tamil Nadu kitchens. Here's how to cook them the traditional way — and why you should be eating them more often.
Why Paal Nethili?
Milk Anchovies are rich in omega-3 fatty acids, calcium, and protein. A 100g serving provides approximately 20g of protein and significant amounts of Vitamin D — making them one of the most nutritious dried fish varieties available. Their mild, slightly sweet flavour makes them versatile for both dry fries and gravies.
Ingredients
- 200g Paal Nethili (Milk Anchovies) – cleaned and rinsed
- 2 medium onions, finely sliced
- 3 dry red chillies
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 3 tbsp sesame oil (nallennai)
Method – Paal Nethili Varuval (Dry Fry)
- Rinse and dry: Wash the milk anchovies in cold water 2–3 times to remove excess salt. Pat dry with a cloth or paper towel.
- Temper the spices: Heat sesame oil in a heavy-bottomed kadai. Add mustard seeds and let them splutter. Add dry red chillies and curry leaves.
- Sauté onions: Add sliced onions and cook on medium heat until golden brown (about 8–10 minutes).
- Add spices: Add turmeric and red chilli powder. Mix well and cook for 1 minute.
- Add the fish: Add the dried milk anchovies and toss gently to coat with the masala. Cook on low-medium heat for 8–10 minutes, stirring occasionally, until crispy.
- Serve: Serve hot with steamed rice and sambar, or as a side with kuzhambu.
Tips for the Best Varuval
- Always use sesame oil — it enhances the coastal flavour authentically.
- Do not over-rinse; a little natural saltiness is desirable.
- Cook on low heat for the last few minutes to get a crispy texture without burning.
- Add a squeeze of lemon juice before serving for brightness.
Storage Tips
Store your dried milk anchovies in an airtight container in a cool, dry place. They keep well for up to 3 months at room temperature, or up to 6 months in the refrigerator. Avoid moisture — it is the enemy of dried fish freshness.
Where to Buy Authentic Paal Nethili
We source our Milk Anchovies directly from Thoothukudi fishermen, sun-dried using traditional methods with no artificial preservatives. Shop our full range of premium dried fish and experience the authentic taste of the Coromandel coast.
