Anchovies-Netholi Thoran(Meen Pattichathu)
Simple, honest, and on every Kerala lunch plate — fish thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 6 servings
- 500 g Anchovies Netholi/Kozhuva
- 2 cup Coconut — grated
- 1/2 cup Shallots (Kunjulli)
- 1 inch Ginger
- 5–6 nos Green chillies
- 2 nos Coccum Kudam (puli)
- 1/4 tsp Turmeric powder
- 2 Stems Curry leaves
- 1 tbsp Coconut oil — optional
- Salt, to taste
Preparation
Step 1
For preparing anchovies/netholi thoran(meen pattichathu), grind coarsely the coconut, shallots, ginger, green chillies, curry leaves and turmeric powder. Add this mixture to the fish in a pan.
Step 2
Add the soaked coccum and required salt. Cook in low flame until done.
Step 3
Add half a cup of water and cook on low heat till the water is all dried up. 4)Take off the fire and add a spoon of coconut oil.
Step 4
Serve as an accompaniment to rice.
Step 5
Anchovies/netholi thoran(meen pattichathu), a Nadan dish is ready.
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
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