Natholi Peera/ Anchovy Peera Patichath
We malayalis are have an affair for the seafood items. None of us cannot imagine our lunch meal without a fish item, if you are a seafood lover. Fishes are highly rich in vitamins and other minerals essential for our health. We all are familiar with many of fish dishes. ”Natholi oru cheriya meenalla” is a movie title but as the title denotes it is not a small fish and also natholi/anchovy has enormous health benefits as it is rich in vitamins,calcium,iron and other protiens. Today i am sharing a traditional kerala fish side dish ‘ Natholi Peera/anchovy peera patichath’ for your meal time. It is a fish in coconut dish using green mango instead of tamarind. This typical Kerala dish, Natholi Peera is easy to cook and combines well with rice.
- Natholi/Kozhuva/Anchovy – 250 gram
- Green mango – 1 small (As per the taste)
- Grated coconut – 1 cup
- Shallots – 1/2 cup
- Green chilli – 3
- Ginger – 1 inch piece
- Garlic – 4 cloves
- Turmeric powder – 1/2 tspn
- Red chilli powder – 1/4 tspn
- Curry Leaves
- Mustard seeds
- Salt to taste
- Clean and cut the head off the fish, if you are using fresh anchovies. Peel off and Cut the green mango into medium pieces. Crush shallots, ginger, garlic and green chillies.
- Mix grated coconut with turmeric powder and red chilli powder and crush it along with the above mix.
- Heat oil in a pan/ clay pot and add mustard seeds. When it starts spluttering add curry leaves and saute for 2 minutes and add green mango and fry for 3-4 minutes and add grated coconut mix. combine it well and add fish, 1 cup water and salt to taste.
- Cook it covered till it is done and the water is evaporated, for about 15 minutes. Uncover it and simmer for another 6-7 minutes .Serve hot with steamed rice.