Kozhuva/anchovies – 1/2 kg
Mango – 1 no
Coconut grated – 1 cup
Coriander powder – 1 tsp
Chilli powder – 2- 3 tsp
Turmeric powder – 1/2 tsp
Pearl onion – 3 nos
Garlic – 1 pod
Peal onion chopped – 2 tbsp
Ginger chopped – 2 tsp
Salt to taste
Clean the fish. Grind all the ingredients as above. Set aside.
Cut sour mangoes into pieces. Keep this aside.
Heat oil in a terracotta bowl, saute pearl onion, ginger, and curry leaves. When it becomes light brown in colour, add the ground ingredients that is set aside. Saute until the raw smell of the ground ingredient leaves. Add little water, mangoes, and salt. allow it to boil. When the mangoes are cooked, add anchovies. After 3-4 minutes, switch off the stove. Pour 2 tsp coconut oil and curry leaves over the curry.
Note – This fish gets cooked fast, so 3-4 mins only needed.
If the fish you use for cooking takes long to cook, use mangoes and fish together while cooking.
If the mangoes are not sour, use kodampuli/gambooge.