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Tuesday, July 23, 2013

KOZHUVA / OZHUKA / PODI MEAN / NATHOLI PEERA VATTICHATHU / INDAIN ANCHOVIES SIMMERED WITH COCONUT

                                                                   
                                                                   
                                                   
KOZHUVA PEERA VATTICHATHU
   


   Prep Time  : 10 minutes
   Cook Time : 20 minutes
   Course        : Side dish
   Yield            : 3 to 4
  
  
   Summary :
  
  
   I given two variant recipes of Kozhuva/Natholi/Indian Anchovies ( Kozhuva/Indian Anchovies Fry Kerala style and Mean Puliyela Chuttathu /Fish Roast in Tamarind Leafe Paste ) in my previous post. Today again I'm here with this wonderful, tasty and nutritious small fish recipe, " Kozhuva Peera Vattichathu. "
  
           
  


   All credit goes to my wife Suja for her delicious Kozhuva Peera Vattichathu. It is a good combo with rice. There are many reason to eat these healthy small fish-see my prvious post, "Kozhuva Fry Keral style. This dish was made with the normal size of Kozhuva/Anchovies. Do you like this fish?, Don't forget to let me know.
    

    
  

  
    If you tempted seeing it buy fresh Kozhuva/Anchovies and make this Kerala tradational tasty recipe. You won't be disappointed. It is popular in South Kerala especially Ernakulam, Iddukki and Kottayam districts of Kerala state ( South India ). With regards.....
  

 Ingredients:
  

Kozhuva/Natholi/Indian Anchovies............................................................1/2 kg
Coconut grated/Nariyal/Nalikeram Chirakiyathu.....................................1 cup
 Gambooge OR Tamarind/Emli/Kudampuli OR Puli.................................2 nos
Coconut Oil/Nariyal Ka Thel/Velichenna...................................................2 tsp
Curry Leaves...............................................................................................2 Sprigs
Green chillies...............................................................................................5 nos OR Adjust as your spicy taste.
Shallok/Chotta Pyas/Cheriya Ulli...............................................................A hand full
Pepper/Kali Mirch/Kurumulaku................................................................1 tsp
Turmeric Powder/Haldi Powder/Manjal podi.............................................1/2 tsp
Kashmiri Chilli Powder/Kashmiri Mirch/Piriyan Mulaku Podi.................1tsp
Ginger/Adarak/Inchi...................................................................................1 tsp, cut into little lengthwise thinly.
Garlic/Lasun/Veluthulli..............................................................................1 tsp, cut into little lengthwise thinly.
Cumin seeds/Zira/Jeerakam......................................................................1/2 tsp ( Optional )
Water..........................................................................................................1/4 cup
Salt to Taste.


Directions :


1. Clean the Kozhuva/Anchovies ( Remove the head, clean inside, place the Kozhuva in a hard place and rub it thoroughly. Wash it couple of times.)
FRESH KOZHUVA/ANCHOVIES



2. Crush grated coconut, shallots, pepper, green chillies, cumin seeds, 1/2 tsp each ginger-garlic(remaining 1/2 tsp each ginger-garlic put thinly chopped length wise)  and put kashmiri chilli powder, turmeric powder, salt and Mix well with Kozhuva/Anchovies.
  
  
                                                                                         


3. Heat a clay pot or pan. Add 1/2 cup of water and mixed kozhuva/anchovies. Wash and add the gambooge/kudampuli.Press the mixture down with your hands.



4. Put a lid and cook on medium flame for 15 minutes and remove the lid cook further 5 to 10 minutes. Stir well and most of the water would be evaporated by now.Add 2 tsp coconut oil  and mix well. finish the cooking. Now Kozhuva Peera Vattichathu is ready.

KOZHUVA PEERA VATTICHATHU
 

Tips :

1. Put the washed fish in a pot with sufficient water , 2 tsp turmeric powder and 4 tsp salt for 10 minutes. Wash again properly to minimise unhealthy things often seafoods contain.
2. Use red chilli powder if you don't have kashmiri chilli powder.
3. If you use Tamarind/Emli/Puli instead of Gambooge/Kudampuli, wash and soak the tamarind 1/4 cup of water for 10 minutes, rub it well and pour the juice only.

Recipe Source : Suja
Tested by Jayaprakasan C Edathil for the jpcedathil.blogspot.in

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