DISH NAME : KOZHUVA MEEN PEERA PATTICHATHU (ANCHOVIES WITH COCONUT)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Description

Anchovies are tiny fish. They are known as kozhuva or netholi in Malayalam. Bigger anchovies are also available, which will not taste as the tinier ones, as the fish, after making this dish will be in a crumbled form and bones cannot be seperated

Note

1) Use fresh fish, as frozen anchovies do not taste good.
2) Adjust green chillies according to your spice tolerance level.
3) The kokum used here is Kerala kokum known as Kudampuli.
4) If kokum is unavailable, add a few pieces of cubed raw sour mango.
5) You need not add water as water will come once the fish starts to cook.

Variation;-
Fry shallots sliced, ginger sliced and curry leaves in coconut oil. When fried to a light golden brown, add chilli flakes and fry till it is done. Add grated coconut and fry lightly. Add fish with kokum and let it cook on a slow fire till cooked. Let the curry be dry.

Method

1) Soak kokum in 1/4 cup water keep aside for 15 minutes.
2) Coarsely grind, coconut, shallots, curry leaves, green chillies, and turmeric powder.
3) Heat coconut oil. Fry ginger, garlic and curry leaves till light brown.
4) Add turmeric powder and chilli powder.
5) Now add in fish with kokum and the water in which it has been soaked. Add salt to taste. Also add in ground coconut mixture.
6) Cook till fish is done and all the water has been evaporated.