Fried dried anchovies

Goreng Teri

Teri are very small fish, young anchovies measuring about 2 cm (nearly 1β€³), which have been dried and salted. You can buy imported ones in London under their other name, ikan bilis. Unsalted teri are obtainable, but I prefer the salted ones; if you find that they have too much salt in them, you can remedy this by rubbing them with absorbent paper (for example, paper towel) before you fry them. The heads of the fish should be discarded.


  • 120 g (4 oz) teri
  • 4 shallots
  • 1 clove garlic
  • Β½ tsp chilli powder
  • vegetable oil


The fish are to be deep-fried in a wok (2 or 3 minutes are ample), then put on one side and kept warm.

Slice the shallots, crush the garlic, and fry them both in a little oil. Add the chilli powder and mix it well in. Then put in the teri, and stir them around in the pan so that every fish is well covered with the shallots, chilli, and garlic. Either serve immediately with rice, or leave to cool before storing in an airtight jar. Teri that have been stored can be served cold or reheated in a frying-pan or wok.

Teri can also be fried just as they are, without shallots or chilli; but it would be a shame not to put in at least a little garlic.