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

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
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