Ingredients
The following ingredients have 4 Servings
- Anchovies fish (Netholi) - 1/2 kg (about 1 lb) (Even small sardines or mathi can be used)
- Small Onions - 10-12
- Green Chilies - 6
- Garlic - 10 cloves
- Ginger - 1" piece
- Gambooge (Kokum or Kodum Puli) - 3
- Grated Coconut - 1.5 cup
- Turmeric Powder - 1/2 tsp
- Coconut Oil - 2 tbsp
- Curry Leaves - 2 sprigs
- Salt - to taste
- Water - 1/4 cup
Instruction
- Clean the fish thoroughly at least 8-10 times until the fishy smell is gone and the water runs clear. Usually anchovies are scrubbed with rock salt to remove the silver coating. Keep it ready.
- Wash and soak the kodum puli (gambooge) in 1/4 cup of water for about 10 minutes. If you do not have kokum, you can use regular tamarind or raw mango pieces or lemon juice.
- Take the grated coconut, shallots, garlic, ginger, green chilies, few curry leaves and turmeric powder in the small jar of the mixie. Grind it coarsely without adding any water.
- Take the cleaned fish, ground coconut paste, soaked kudam puli along with the water and required salt in a clay pot or any wide pan. Authentic Kerala preparations use the earthen clay pot, known as the meen chatti.
- Some people also like to add a spoon of red chili powder. Mix it gently using your hands or a spoon and switch on the flame.
- Cook on low flame throughout to prevent it from getting burnt at the bottom. Cover with a lid and cook for about 12-15 minutes. In case you want to mix in between, do it very gently just once without breaking the fishes.
- By now the fish will be cooked. Open the lid and continue cooking for another 3-5 minutes so that all the moisture evaporates.
- After the dish dries up, drizzle the coconut oil on top. Add some fresh curry leaves and switch off.
- Keep the pot covered until you are ready to serve.
