Anchovies-Kozhuva Stir Fry
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1/2 kg Anchovies Kozhuva/Netholi
- 1 cup Coconut
- 1 nos Onion — sliced
- 4 nos Green chillies
- 1/2 tsp Cumin seeds (Jeerakam)
- 1 tsp Turmeric powder
- 1 tbsp Coconut oil
- Curry leaves, a few
- Salt, to taste
- 2 nos Gambooge Kudampuli
Preparation
Step 1
For preparing anchovies/kozhuva stir fry, in a clay pot(manchatti) mix coconut, onion, curry leaves, cumin seeds, chillies and required salt by hand. Stir everything together thoroughly and fry in some oil.
Step 2
Add fish pieces and cook well.
Step 3
Add gambooge and mix. Set aside for 5 minutes.
Step 4
Keep the clay pot in stove and cook with covered lid.
Step 5
Sprinkle little water in between and check when fish is done.
Step 6
When done, stir the fish and serve hot.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Lololikka Achar Recipe | Loobikka Achar
Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...
Main Course
Lady's Finger-Bhindi In Coconut Curry
Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.
Main Course
Lady`s Finger Curry
Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...
Main Course
Layered Tea- Dancing Tea
Layer tea is a drink which plays with the density of each ingredient to create the obvious layers in the glass of tea.