Kozhuva: Crispy, savory, the taste of Kerala's shores.

Kozhuva, or Indian anchovy (Stolephorus indicus), is a small, but mighty fish that plays a significant role in the culinary traditions of coastal India, particularly in Kerala. These slender, silvery fish are abundant in the warm waters of the Indian Ocean, making them a readily available and popular seafood choice.

Kozhuva is celebrated for its intense, savory flavor, which intensifies when dried or fried.

They are a staple in Kerala cuisine, where they are often prepared as crispy fries, added to flavorful curries, or used to create tangy chutneys.  Their small size makes them ideal for quick cooking, and their rich flavor adds depth to a variety of dishes.  Beyond their culinary appeal, kozhuva are also a valuable source of protein and omega-3 fatty acids, contributing to a healthy diet. Whether enjoyed as a snack or incorporated into a main course, kozhuva offers a delightful taste of the sea.