Netholi / Anchovies peera

Ingredients 

1. Netholi - 250 gm
2. Red chilli powder - 1 tbsp
3. Ginger - 1 inch 
4. Shallot - 10
5. Coconut - 1 cup
6. Green chillis - 2
7. Mango (optional) - half of a raw mango de-skinned
8. Drum stick (optional) - 1
9. Kudampuli - 1 piece or tamarind - 1 small goose berry size
10. Curry leaves - 1 twig
11. Water -1 tbsp
12. Oil - 2 tbsp

Procedure

1. Clean the fish well. Apply salt and keep for few minutes to remove the smell.
2. Clean and cut drum stick.
3. De-skin the mango and cut half of the mango into small pieces.
4. Cut drumstick into small pieces.
5. If using kudampuli soak it in half cup water for 10 minutes
6. If using tamarind, squeeze the juice of the tamarind using half cup of water.
7. Pulse the red chilli powder, ginger,  shallot and coconut.
8. Heat a pan or manchatti.
9. Add pulsed coconut in the step 7 to the pan.
10. Add netholi / anchovies into this.
11. Add drum stick, green chilli, cut mango pieces, kudampuli or tamarind juice, curry leaves and oil. 
12. Add very little water.
13. Boil for 10 minutes in low flame. Mix the peera in between.
14. Finally drizzle coconut oil and curry leaves.