Netholi peera pattichathu is a traditional dish made in Kerala with tiny fishes, most preferably with netholi. It is known in various parts of Kerala by the name Netholi kodumpuli ettu peera pattichathu / Kozhuva peera pattichathu / Chooda peera vattichathu / Podi meen peera pattichathu / Anchovies in crushed coconut mixture / Anchovies thoran etc. The netholi is a very tasty fish and is know in different parts of Kerala as Kozhuva / Chooda / Podi meen / Anchovies etc. This fish had very soft bone/meen mullu, so we can eat it along with its meat. In this recipe, we are using Kudampuli, but we can use raw mangoes instead.
- Netholi/Anchovies – 500 grams
- Grated coconut – 1 cup
- Ginger – one medium sized piece ( peeled and cut into cubes )
- Green chillies – 5-6 nos (Small sized)
- Curry leaves – 2 stems
- Shallots / Kochu ulli – 4-5 nos
- Red chilli powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Kurumulaku / Peppercorns – 3/4 tsp
- Crystal salt / Kalluppu – 1 tsp
- Kudampuli / Fish tamarind – 3 pieces
- Salt to taste/as needed
- First cut and clean the fish, and then once again by adding some crystal salt / Kalluppu and then wash it thoroughly and keep aside to drain.
- Wash and soak kudampuli in 1/2 cup of water for about 15-20 minutes.
- Meanwhile crush grated coconut, ginger, green chillies, curry leaves, shallots, red chilli powder, turmeric powder and peppercorns using mortar and pestle. You can also use the small jar of mixer grinder and just grind it for just 2-3 pulses by just adding 1 tbsp of water
- After that mix the fish with crushed coconut mixture, salt and 1 stem curry leaves with your hands and add the soaked kudampuli with the water and keep it in a medium flame till it starts to boil. Then reduce the flame to low and cook it covered for about 10 to 12 minutes or till almost all water is evaporated or the fish is nicely cooked. Kindly be noted not to stir it with spoon or else the fish may break to small pieces.
- Enjoy with rice.
Tips for the Curry: Cleaning the fish with crystal salt will remove its unwanted smell. You can even use raw mango pieces / Pacha manga instead of kudampuli. For this recipe you can use 1 cup of medium sized mango pieces or half of a medium sized mango.