Ingredients
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500g Small fish (Natholi/Anchovies)
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1 cup Freshly grated coconut
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10-12, finely chopped Shallots (or regular onions)
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1-inch piece, finely chopped Ginger
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5-6 cloves, finely chopped Garlic
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2-3, slit Green chilies
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A handful Curry leaves
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1/2 tsp Turmeric powder
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1 tsp Red chili powder
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1/2 tsp Black pepper powder
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1 tbsp (or 2 small pieces of tamarind) Tamarind pulp
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2-3 tbsp Coconut oil
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To taste Salt
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Water – As required
Directions
Natholi Peera is a traditional Kerala delicacy that brings together the rich flavors of fresh anchovies (Natholi) and a fragrant coconut-based gravy. This dish is a beautiful blend of spices, coconut, and tamarind, creating a deliciously balanced combination of heat, tang, and umami. The anchovies are cooked gently with freshly ground coconut paste, shallots, ginger, garlic, and a variety of aromatic spices, including red chili powder, black pepper, and turmeric. The addition of tamarind enhances the curry’s tanginess, making it an irresistible accompaniment to hot steamed rice or Kerala paratha. A true comfort food, Natholi Peera is a must-try for those who appreciate the vibrant and bold flavors of Kerala cuisine.
The nutritional information provided for Natholi Peera is an estimate based on typical ingredients and portion sizes. Actual values may vary depending on factors such as specific ingredients used, preparation methods, and serving sizes. For accurate nutritional details, please consult a registered dietitian or nutritionist.
Steps
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1
Done
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1. Clean the Fish: Clean the natholi (anchovies) thoroughly, removing the head and tail if preferred. Keep them aside in a bowl. 2. Grind the Coconut Paste: In a mixer, grind the freshly grated coconut with 1-2 green chilies, turmeric powder, and a small amount of water to make a smooth paste. Set aside. 3. Prepare the Curry Base: • Heat coconut oil in a pan over medium heat. • Add the chopped shallots, ginger, garlic, and green chilies. Sauté until they turn golden brown and aromatic. • Add the curry leaves and stir for a minute. 4. Add the Spices: Add red chili powder, black pepper powder, and a pinch of salt. Stir well to combine. 5. Cook the Fish: Add the cleaned fish to the pan. Stir gently to coat the fish with the spices and allow it to cook for 2-3 minutes. 6. Add the Coconut Paste: Add the ground coconut paste and mix well. Add enough water to create a curry-like consistency (about 1-1.5 cups of water). 7. Tamarind and Simmer: Add tamarind pulp (or tamarind pieces) to the pan. Stir and bring it to a simmer. Cook for 8-10 minutes, allowing the flavors to blend and the fish to cook through. 8. Final Taste Check: Adjust the salt to taste and add more water if you prefer a thinner curry. 9. Serve: Once the curry has thickened and the fish is fully cooked, remove from heat. Serve hot with steamed rice or Kerala paratha. Enjoy the delicious, aromatic Natholi Peera! |
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