Anchovies with coconut
Anchovies in spicy coconut sauce…oh it's yum....😋. It takes back me to my childhood days where we used to enjoy these kinds of delicacies. Netholi / anchovy is a very small fish even its tiny bones are also edible. They are cooked in spicy coconut sauce along with gambooge /kudam puli. The flavor is so inviting that we end up having a heavy meal 😃. Usually we make this recipe with fresh Netholi /Anchovy, but here it is too hard 😕 to get those fresh ones so I have tried this with dried ones. You can serve this with rice, dosa or even bread 😉.Give it a try . Okay then let’s get started……
Preparation time: 10 min
Cooking time: 20 min
Serves: 2-3
INGREDIENTS
Anchovy/netholi : 1 cup (cleaned)
Coconut oil: 1 tbsp
Water: ½ cup
Curry leaves: 4-5
Gamboges/ kudam puli : 2-3
Coconut: ¾ cup
Shallots / kochu ulli: 5-6
Ginger: 1 piece (1” inch)
Garlic: 3-4 pods
Green chili: 2-3
Curry leaves: 3-4 leaves
Turmeric powder: ½ tsp
Kashmiri chili powder: 1 tsp
Salt: as needed
METHOD
1. Add cleaned anchovies to a thick bottomed pan.
2. Crush the ingredients listed under to crush.Throw in the crushed paste along with gamboge to the pan.
3. Mix everything together. It’s better to use your hands to mix.
4. Add water and heat the pan. Cover and cook till the anchovies get cooked (medium heat ). Add more water if needed.
5. When it is dry add coconut oil and switch off the flame. Add curry leaves.
6. Let it rest for 3-5 min before serving.
7. Serve and enjoy.
NOTES
1. Instead of kudam puli /gamboge you can add mangoes.
2. Increase or decrease the quantities of green chilies/ chili powder according to your spice level.
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