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Also known as: Nethili, Ikan Bilis, Dried Anchovies, Kozhuva, Chooda, Podimeen.
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Scientific name: Stolephorus commersonii (A small, silver-skinned forage fish found in the nutrient-rich coastal waters of the Arabian Sea).
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What it’s known for: Its "Intense Maritime Umami." These are small, slender white anchovies that have been traditionally sun-dried on coastal sands to concentrate their natural salts and savory depth.
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Flavor Profile: Boldly salty, nutty, and deeply savory. When fried, they develop a "popcorn-like" crispness with a rich, buttery finish.
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How to prepare: For the best texture, rinse briefly in cold water and pat dry. For a classic "Crispy Garnish," deep-fry in hot oil for 1–2 minutes until golden brown and brittle.
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How it’s used: The essential crunch in Nasi Lemak and Southeast Asian stir-fries; a high-protein base for Nethili Meen Peera (Kerala-style coconut stir-fry); a natural "Flavor Bomb" for stocks and broths; and a nutrient-dense, calcium-rich snack enjoyed whole.
