Ingredients

• 500 g - neythili or anchovies
• 6 - shallots, finely chopped
• 2 - raw mango small sized (sliced)
• 4 pods - garlic
• 5 tbsp - grated coconut
• 2 - green chilly
• 1 tsp - turmeric powder
• 1 tsp - chilly powder
• 1/2 tsp - cumin powder
• 1 tsp - mustard seeds
• 1 tsp - fenugreek seeds
• 10 leaves - curry leaves
• 1 tbsp - oil
• salt as required

How to Make Neythili Meen Aviyal

• Remove the head and tail part of the anchovies and clean it well in water.
• Grind together coconut, turmeric and chilly powder by adding little water.
• Heat oil in a pan or kadai, add mustard seeds, fenugreek seeds, curry leaves, garlic pods and green chillies.
• Then add the chopped shallots and saute it for 2 to 3 minutes until it looks translucent.
• Now add the ground coconut mixture, sliced raw mango and fish.
• Add very little water and salt.
• Give it a gentle stir, without breaking the fish.
• Cover the pan with a lid and cook for about 20 minutes.
• Then open the lid and cook for further few minutes, until the water gets dried out completely.
• In the middle of cooking gently stir it.
• Once the water gets dried out completely, take it off from the heat and serve it with plain rice.
• Recipe Courtesy: Taste of Pearl City