{"id":33345,"date":"2025-12-16T16:18:42","date_gmt":"2025-12-16T21:18:42","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=33345"},"modified":"2025-12-16T16:18:51","modified_gmt":"2025-12-16T21:18:51","slug":"anchovies-netholi-peera-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/anchovies-netholi-peera-kerala-recipe\/","title":{"rendered":"Anchovies- Netholi Peera, Kerala Recipe"},"content":{"rendered":"<p>Anchovies- Netholi Peera, cooked with coconut, Kerala recipe\u2026<\/p>\n<p>Kerala Peera is a traditional South Indian dish from the state of Kerala, known for its unique and rich flavours. It\u2019s a coconut-based dry dish typically made with seafood, and it\u2019s often flavoured with spices like turmeric, cumin, and green chilies. The word \u201cPeera\u201d refers to the grated coconut that is an essential ingredient in this dish.<\/p>\n<p>Peera can be prepared with fish like anchovies, sardines, or with squid.<\/p>\n<p>This is a dry dish &amp; is enjoyed with kerala matta rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-33346\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Anchovies-Netholi-Peera.jpg\" alt=\"\" width=\"1000\" height=\"750\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Anchovies-Netholi-Peera.jpg 1000w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Anchovies-Netholi-Peera-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Anchovies-Netholi-Peera-768x576.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Anchovies-Netholi-Peera-80x60.jpg 80w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/12\/Netholi-Peera-Recipe-600x200.jpg\" \/>\n<div class=\"item ERName\">Anchovies- Netholi Peera, Kerala Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Side dish<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Kerala<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Anchovies, netholi- 15 to 20<\/li>\n<li class=\"ingredient\">Garlic, minced- 1 tbsp<\/li>\n<li class=\"ingredient\">Ginger, minced- 1 tbsp<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2 or 3<\/li>\n<li class=\"ingredient\">Fresh tamarind- 2-inch slice<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 10 leaves<\/li>\n<li class=\"ingredient\">Grated coconut- 1 cup<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bd tsp<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">For making this dish, Anchovies fish (Netholi), squid (Kanava-koonthal), or any small fish can be used.<\/li>\n<li class=\"instruction\">I made this with anchovies fish.<\/li>\n<li class=\"instruction\">I cooked this in a clay pan or use a regular saucepan.<\/li>\n<li class=\"instruction\">Add all the ingredients to the pan &amp; combine well using your hand.<\/li>\n<li class=\"instruction\">It&#8217;s important to combine well.<\/li>\n<li class=\"instruction\">Place the pan over medium heat &amp; close with the lid.<\/li>\n<li class=\"instruction\">Cook for 20 minutes, let the anchovies cook well.<\/li>\n<li class=\"instruction\">If it&#8217;s getting dry add \u00bc cup water &amp; cook.<\/li>\n<li class=\"instruction\">Open the lid &amp; cook over high heat till the coconut turns golden brown.<\/li>\n<li class=\"instruction\">This is a dry dish &amp; tastes delish when the coconut turns golden brown.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep it covered for some time.<\/li>\n<li class=\"instruction\">This can be served as a side dish along with rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Anchovies- Netholi Peera, cooked with coconut, Kerala recipe\u2026 Kerala Peera is a traditional South Indian dish from the state of Kerala, known for its unique and rich flavours. It\u2019s a coconut-based dry dish typically made with seafood, and it\u2019s often flavoured with spices like turmeric, cumin, and green chilies. The word \u201cPeera\u201d refers to the &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[329,22,21],"tags":[1160,110],"class_list":["post-33345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchovy","category-kerala-cuisine","category-fish","tag-kerala-recipes","tag-seafood","course-side-dish","cuisine-kerala-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=33345"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33345\/revisions"}],"predecessor-version":[{"id":33349,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33345\/revisions\/33349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33347"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=33345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=33345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=33345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}