Natholi peera

Name: Natholi peera
Total time: 1200 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 400 gm Natholi or anchovies (cut and cleaned); 1/2 Grated coconut- a coconut around 3/4th of a cup; 4-5 Green chillies (for me these chillies were spicy); 3 nos Fish tamarind or kudam puli -; 2 tsp Ginger- chopped; 5-6 Garlic- cloves peeled; 7 -8 nos Small onions or shallots- (peeled); 2 sprigs Curry leaves-; 1 tsp Turmeric powder -; 1.5 tsp Crushed red chilli-; as required Salt; 1/2 cup Water-; 1 tbsp Coconut oil -; 2 Green chilli - (slitted); 1 sprig Curry leaves-

Tina Hiju @cook_12094512

Valapad

Natholi peera is actually anchovies cooked in coconut... It's a healthy version to have this dish as there is no frying ...of any of the ingredients used in the recipe... You can have with rice or chapati ....

Tina Hiju @cook_12094512

Saved

Ingredients

20 min

4-5 servings

400 gmNatholi or anchovies (cut and cleaned)
1/2Grated coconut- a coconut around 3/4th of a cup
4-5 Green chillies (for me these chillies were spicy)
3 nosFish tamarind or kudam puli -
2 tsp Ginger- chopped
5-6 Garlic- cloves peeled
7 -8 nos Small onions or shallots- (peeled)
2 sprigsCurry leaves-
1 tspTurmeric powder -
1.5 tspCrushed red chilli-
as requiredSalt
1/2 cupWater-
1 tbspCoconut oil -
For garnish
2Green chilli - (slitted)
1 sprigCurry leaves-

Saved

Steps

20 min

1

Soak the fish tamarind or kudam puli in half cup of water for 20 min
2

Grind the coconut along with green chillies, shallots, ginger, garlic very coarsely with a little water
3

Add the ground mixture to the fish. Also add the turmeric powder, crushed red chilli, salt, curry leaves and mix them well.
4

Take an earthen pot or kadai and place it on a medium flame. Add the mixture and the kudam puli along with the water used for soaking.
5

When the mixture starts to boil, put it in a very low flame. Cover and cook it for 10 minutes. Try not to forget to stir in between
6

Remove the lid and cook for 5 minutes. Mostly the water might have evaporated. Stir occasionally.
7

Switch off the flame and drizzle the coconut oil all over the fish
8

Garnish the natholi peera with green chillies and curry leaves. Keep it covered for 10 minutes
9

Mix well before serving. Serve warm