Ingredients:

• 500 g – neythili or anchovies
• 6 – shallots, finely chopped
• 2 – Raw Mango small sized (sliced)
• 4 pods – Garlic
• 5 tbsp – grated Coconut
• 2 – green chilly
• 1 tsp – Turmeric powder
• 1 tsp – chilly powder
• 1/2 tsp – cumin powder
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 10 leaves – Curry leaves
• 1 tbsp – oil
• salt as required

Method:

1. Remove the head and tail part of the anchovies and clean it well in water.
2. Grind together coconut, turmeric and chilly powder by adding little water.
3. Heat oil in a pan or kadai, add mustard seeds, fenugreek seeds, curry leaves, garlic pods and green chillies.
4. Then add the chopped shallots and saute it for 2 to 3 minutes until it looks translucent.
5. Now add the ground coconut mixture, sliced raw mango and fish.
6. Add very little water and salt.
7. Give it a gentle stir, without breaking the fish.
8. Cover the pan with a lid and cook for about 20 minutes.
9. Then open the lid and cook for further few minutes, until the water gets dried out completely.
10. In the middle of cooking gently stir it.
11. Once the water gets dried out completely, take it off from the heat and serve it with plain rice.
12. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz