Leave a comment  Back
GOK #13: Netholi peera pattichathu


GOK #13:  Netholi peera pattichathu
Peera pattichathu is a very common traditional item that is prepared in Kerala. It can be prepared using small fishes like sardines or anchovies.

Ingredients
Anchovies / Netholi ~ 1/2 kg
Grated cococnut ~ 1 cup
Ginger ~ a medium sized piece ( peeled and cut into cubes )
Green chillies ~ 5-6 nos ( Small sized )
Curry leaves ~ 2 stems
Shallots / Kochu ulli ~ 4-5 nos
Red chilli powder ~ 2 tsp
Turmeric powder ~ 1/2 tsp
Kurumulaku / Peppercorns ~ 3/4 tsp
Crystal salt / Kalluppu ~ 1 tsp
Kudampuli / Fish tamarind ~ 3 pieces
Salt to taste

Method
First cut and clean the fish and then again clean it by adding some crystal salt / Kalluppu / Regular salt and then wash it nicely by changing the water 2-3 times and then allow it to drain. Then wash and soak kodampuli in 1/2 cup of water for about 15-20 minutes.
Meanwhile using a mortar and pestle crush grated coconut, ginger, green chillies, curry leaves, shallots, red chilli powder, turmeric powder and peppercorns. If you dont have a mortar and pestle then you can use the small jar of mixer grinder and just grind it for just 2-3 pulses by just adding 1 tbsp of water, but do make sure to mix it after each pulse.
Then mix fish with crushed coconut mixture, salt and 1 stem curry leaves with your hands and then add soaked kudampuli and 1/2 cup of water and keep it in a medium flame till the it starts to boil. Then reduce the flame and cook covered for about 10-12 minutes. Then cook uncovered till almost all water is evaporated or till the fish is nicely cooked Please do make sure not to stir it with spoon other wise the fish may break to small pieces.
Enjoy with rice.

Notes: Cleaning the fish with crystal salt will remove its unwanted smell. You can even use raw mango pieces / Pacha manga instead of kudampuli. For this recipe you can use 1 cup of medium sized mango pieces or half of a medium sized mango.


Courtesy:  Jisha Nambiar