Netholi / Anchovies Peera Vattichathu

Ingredients needed for Netholi Peera Vattichathu
1/2 kilo Netholi / Anchovies    
1 cup fresh grated Coconut
1 tbsp small onions crushed / minced
1 tbsp  garlic crushed / chopped
1tbsp ginger crushed / chopped
1 tbsp Green chillies chopped
handful curry leaves
1/4 tsp turmeric powder
1/2 tsp coriander powder ( optional )
2 kudam puli pieces
1 tbsp Coconut Oil
Salt to taste
sprinkle some water if needed

How to prepare Netholi Peera Vattichathu?
Wash and clean the small netholi / anchovies thoroughly.  Keep aside.
Soak the kudampuli in 1/2 cup of water for 15 minutes so that it gets soft
Mix the fish with grated coconut, small onions, green chillies, ginger, garlic, few curry leaves and salt to taste. Add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything well with your hands.
Now heat 1 tsp of coconut oil in a fry pan / Meen Chatti.
Transfer the fish to the pan and add the soaked Kudampuli to the pot along with the water. Press the mixture nicely with your hands.
Cover and cook on medium-low heat for around 15 minutes, stirring now and then. By the time it is done the water should have dried up.
If not open the pan and let the water dry up. Add the remaining coconut oil and mix gently.
Garnish with remaining curry leaves and remove from heat.

Points to Note
This dish can also be prepared with Green Mangoes instead of Kudampuli. Peel a small unripe mango and dice it into medium sized square pieces (1″ x 1″). Cook it with all the other ingredients.
While cleaning the netholi fish you need to remove the head. If they are very small, no need to remove the heads. Instead, place the anchovies in a vessel / manchatti and rub it thoroughly with Rock salt. Do this a couple of times. Wash and drain thoroughly.