Natholi/Anchovies Peera

Ingredients

1/2 kg natholi/anchovies

1 cup grated coconut

4-5 green chillies

1' ginger piece

5-6 cloves garlic

1 lemon size tamarind, soaked in water and strained

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

2-3 tablespoon coconut oil

a handful curry leaves

salt

Method

• Crush or grind coarsely the coconut, green chillies, ginger, garlic, tamarind, cumin seeds and curry leaves together.
• Cook the cleaned natholi/anchovies in one cup water with salt, turmeric powder and chilli powder.
• In a separate pan, heat 2 tablespoons of coconut oil. 
• Add the mustard seeds. Once they start to splutter add the grinded or crushed coconut mixture . Mix well.
• Make little space in the centre of the coconut mixture and add the cooked natholi . Cover it with the coconut mixture from all sides.
• Cover the pan with a lid and allow this to cook on very low flame for 2-3 minutes.
• Open and mix gently. Check for salt and add more if required. Then cook uncovered till all the water is absorbed. 
• Remove from flame and finally add few more curry leaves(slightly crushed with your hands).
• Drizzle little more coconut oil on top and serve hot with rice.