Fish is something we get with no difficulty in Kerala! May be the only thing that every Malayali could get in variety at their doorstep. 😀 It is a part of our daily routine to wait for “meenkaran cheetanmar” , ask them what variety of fish they have and if not satisfied wait for the next ” meenkaran chettan“ to come. This is something that I miss being away from Kerala, so I take full advantage of tasting every possible fish when we visit for vacation.
Netholi /Anchovy Peera Pattichathu :
- Netholi/Anchovy : 250 gm cleaned
- Shallots /cheriyulli :4-5 nos sliced
- ginger :1/2 tsp sliced
- kokum/kudampuli :2-3 no
- coconut grated : 1/2 cup
- green chilli : 1 or 2 as per spice of the chilli
- curry leaves : 2 spring
- coconut oil :2 tsp
- water :1/4 cup or less
- turmeric powder :1/4 tsp
- salt : as per taste.
- Clean the anchovies and set aside to drain excess water.
- Wash and soak kokum in water.( you can use 1/4 water mentioned and later add into the fish)
- In a mixie bowl, take green chillies, coconut and grind them together to a coarse mix.( add little bit of water if necessary, do not make as a paste)
- In a claypot/manchatti add the fish , sliced ginger , sliced shallots ,turmeric powder , few curry leaves, a teaspoon oil, coconut mix along with torn kokum pieces and water and give a gentle mix to combine everything.
- Place the claypot on to the stove and let the manchatti heat up.
- The fish will also ooze out some water , let everything cook well in medium flame.
- Bring down the heat to low , add salt give a quick mix and cover it using a lid to cook further.
- Keep checking in between , Once all the water content from the peera is evaporated leaving it a dry mixture, switch of the flame.
- Sprinkle rest of the curry leaves and pour a teaspoon of coconut oil on top.
- adjust number of kokum depending on its sourness.
- Use less water ,as fish will ooze out some .
- Do not add any excess water other than mentioned (1/4 cup) adjust from this to grind coconut mix and to soak kokum.
- Be generous in sprinkling curry leaves.
- use green chilli as per its spicy level