Nethili/Anchovies Thengai Puttu

Puttu is generally made from shredded fish most commonly from sura/shark. Nethili thengai curry/puttu  is a recipe I learnt from my in laws.

Its usually made as an accompaniment with spicy fish kozhambhu and rice.  

Preparation Time :10 mins| Cooking Time : 7 to 8 mins| Serves: 4

Ingredients:

Nethili/Anchovies - 300 gms

Onion - 1 small 

Turmeric - 1/2 tsp

Curry leaves 

Cilantro

Salt to taste

Oil for tempering.

To grind:

Coconut - 1/4 cup

Sombu/Fennel seeds - 1/2 tbsp

Green chili - 3 nos

For Tempering:

Mustard - 1/2 tsp

Urad - 1/2 tsp

Method:

• Wash and clean the nethili, heads and tail off. Chop the onions, grind the coconut and keep.

• In a pan add little oil and temper with mustard and urad.

• Add onions, turmeric, salt and saute.

• Add the nethili, mix well.

• Add the ground coconut masala. The fish will get cooked quick in the masala. No need of extra water.

• Fry until little dry, add the curry leaves, cilantro and switch off the flame.

• Serve as an accompaniment to rice and spicy fish kozhambhu.

Note:

1. Add red chili instead of green for a different color.

2. Add green mango bits for a tangy taste.