Netholi (Anchovies a.k.a Kozhuva) are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are known by different names in Kerala like Podi Meen, Chooda Meen and so on.
Netholi Peera Vattichadhu (Anchovies simmered with Coconut) is a delicious, traditional and authentic Kerala recipe that’s used to prepare with fresh Anchovies. The bones of these tiny fish are so soft that we can eat them whole, thus making sure we are getting all the nutrients like protein and calcium in a single meal. Cooking fish this way is a healthy alternative to frying. Netholi Peera Vattichadhu tastes best when prepared in an earthen pot.
- Netholi (Anchovy) 250 Grams
- Grated Coconut 3/4 Cup
- Red chilli Powder 2 Teaspoon
- Turmeric Powder 1/4 Teaspoon
- Shallots (Pearl Onion) 6 Nos.
- Kudampulli 2 Pieces (Garcinia Gamboge) – Socked
- Green Chilli 6 Nos.
- Ginger 1 Teaspoon (Crushed)
- Coconut Oil, Salt, Curry leaves and water as required.
- Crush the Grated Coconut, Shallots, Chilli Powder, Turmeric Powder, Ginger, Green Chilli and Curry Leaves and keep aside.
- Heat up the Earthen Pot; Add the cleaned Netholi, Crushed Mixture, Kudampuli and 1/2 cup of water and mix well; Keep it on a medium flame till it start to boil, then reduce the flame and cook covered about 5 minutes.
- Then cook uncovered till the water evaporate fully (Don’t stir otherwise the fish may break into small pieces)
- Remove from flame and pour 1 tablespoon of coconut oil and curry leaves into the pot