Friday, 21 June 2013

Netholi Peera Pattichathu

Peera pattichathu is a very common traditional item that is prepared in Kerala. It can be prepared using small fishes like sardines or anchovies. Here, I am giving a recipe with anchovies. Anchovies or natholi as we call in Kerala is a small fish rich in unsaturated fatty acids, vitamins and minerals. A simple fry with this fish tastes delicious.

Basic info about the recipe
Cuisine                                                               - South Indian
Serves                                                               - 3-4 people.

1.   Anchovy                                           - ½ kg
2.   Coconut                                          - half a coconut
3.   Curry leaves                                   - 10-12 nos
4.   Turmeric powder                           - 1 tsp
5.   Salt                                                  - to taste
6.   Green chillies                                 - 5-6 nos
7.   Shallots                                           - 10 nos
8.   Kokam/kudampuli                          - 5-6 nos
9.   Ginger                                             - 1 inch long piece
10.                       Oil                                          - 1 tbsp

Method: clean and wash the fish.

Dip kokam in hot water for 10 mts.

Grind together grated  coconut,  turmeric,  shallots, green chillies and ginger .( do not make a fine paste)

Take a pan/ meen chatty and add some oil.

Add the ground coconut paste to it .

Add fish and salt. And stir well.

Add the kokam dipped in hot water and mix well.

Add the curry leaves and cover with a lid for sometime till the fish is cooked.

Open the lid and cook till the water in the curry is fully absorbed.

Serve hot with rice.

Note: instead of kokam, you can use raw mango also.

You can splutter mustard seeds and fenugreek seeds in the beginning if you like

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