Netholi (Anchovy) Peera ( kerala style)

Ingredients

Anchovy (Netholi) fish (cleaned), 250 g

Grated coconut, 1 cup.

Green chili, 7 nos.

Shallots (cleaned), 90 g or ½ cup.

Kudam puli (Malabar tamarind), 2 pieces

Ginger (finely chopped),1 tsp.

Garlic (chopped), 3 cloves.

Turmeric powder, ½ tsp

Fenugreek powder, ½ tsp

Salt, ½ tsp or to taste.

Curry leaves, a few

Water, A little less than ¾

Coconut oil, 1 tbs

Wash and clean the fish with salt and lemon juice. Set aside to drain the water.
Crush the shallots with coconut in a grinder (without adding water).
Mix all the ingredients (except fish and oil) together in a clay pot.
Add the fish and coconut mix. Mix together using your hands to coat well.
Set aside for ten minutes.
Add about ¾ cup of water to the fish and cook over a medium low flame by covering the pan.
After six minutes, open the pan and mix gently.
Close and cook again for five minutes or until the water evaporates completely.
Remove the lid and add coconut oil. Mix gently.
Switch off the flame.
Your fish peera is ready.

Enjoy with rice, Thank you.

Please share and comment.

Mini's Gourmet