Netholi Peera

Check the cleaned anchovies and remove any heads or inside parts left behind. Rinse them gently two or three times and drain well. Grate the coconut, chop 12 shallots, finely chop the remaining 6 shallots, the ginger and the garlic, and slit the green chillies. Rinse the curry leaves. Wash the Malabar tamarind and soak it in the 60 ml water for 10 minutes.

CoconutSmall Onion (Shallots)Small Onion (Shallots)GingerGreen ChilliCurry leavesCurry leavesMalabar TamarindWater

Mix the grated coconut, 12 chopped shallots, green chillies, ginger, garlic, 2 sprigs curry leaves, turmeric powder and 1 teaspoon salt in a bowl. Press the mixture lightly with your fingers until evenly mixed.

GarlicTurmeric PowderSalt

Heat the coconut oil in a kadai on medium flame for 1 minute until hot. Add the 6 finely chopped shallots and the remaining curry leaves. Fry for 2 minutes until the shallots turn soft.

Coconut Oil

Add the coconut mixture, anchovies, the soaked Malabar tamarind and its water to the kadai. Add the remaining 1/2 teaspoon salt and mix gently without breaking the fish. Cover and cook on low flame for 8 to 10 minutes until the anchovies are opaque and firm.

Nethili (Anchovies)Salt

Remove the lid and cook on medium flame for 5 to 7 minutes. Stir gently once or twice until the water dries and the coconut coats the fish. Switch off the flame when no raw smell remains, then serve warm with rice and a Kerala curry.