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.