Anchovies- Netholi Peera, cooked with coconut, Kerala recipe…
Kerala Peera is a traditional South Indian dish from the state of Kerala, known for its unique and rich flavours. It’s a coconut-based dry dish typically made with seafood, and it’s often flavoured with spices like turmeric, cumin, and green chilies. The word “Peera” refers to the grated coconut that is an essential ingredient in this dish.
Peera can be prepared with fish like anchovies, sardines, or with squid.
This is a dry dish & is enjoyed with kerala matta rice.
Anchovies- Netholi Peera, Kerala Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side dish
Cuisine: Kerala
Ingredients
- Anchovies, netholi- 15 to 20
- Garlic, minced- 1 tbsp
- Ginger, minced- 1 tbsp
- Green chilies, chopped- 2 or 3
- Fresh tamarind- 2-inch slice
- Cumin seeds- 1 tsp
- Curry leaves- 10 leaves
- Grated coconut- 1 cup
- Turmeric powder- ½ tsp
- Salt- 1½ tsp
- Coconut oil- 2 tbsp
Instructions
- For making this dish, Anchovies fish (Netholi), squid (Kanava-koonthal), or any small fish can be used.
- I made this with anchovies fish.
- I cooked this in a clay pan or use a regular saucepan.
- Add all the ingredients to the pan & combine well using your hand.
- It's important to combine well.
- Place the pan over medium heat & close with the lid.
- Cook for 20 minutes, let the anchovies cook well.
- If it's getting dry add ¼ cup water & cook.
- Open the lid & cook over high heat till the coconut turns golden brown.
- This is a dry dish & tastes delish when the coconut turns golden brown.
- Take the pan off the heat & keep it covered for some time.
- This can be served as a side dish along with rice.
