Natholi (Anchovy) Peera
A flavorful Kerala-style curry made with tender anchovies (Natholi) cooked in a rich coconut base, infused with aromatic spices and tamarind for a perfect balance of heat and tang. Ideal with rice or...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Grater
Ingredients
- Small fish (Natholi/Anchovies): 500g
- Freshly grated coconut: 1 cup
- Shallots (or regular onions): 10-12, finely chopped
- Ginger: 1-inch piece, finely chopped
- Garlic: 5-6 cloves, finely chopped
- Green chilies: 2-3, slit
- Curry leaves: A handful
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Black pepper powder: 1/2 tsp
- Tamarind pulp: 1 tbsp (or 2 small pieces of tamarind)
- Coconut oil: 2-3 tbsp
- Salt: To taste
- Water – As required
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