Natholi Pepper Chillie Gravy

Ingredients

• 250 grams Natholi (Anchovies)
• 2 tablespoons Black peppercorns
• 2 tablespoons Kashmiri chili powder
• 1 teaspoon Turmeric
• 2 sprigs Curry leaves
• 3 tablespoons Coconut oil
• 8 units Garlic flakes
• 1 to taste Salt
• 0.5 cup Water (Adjust for desired gravy consistency)

Instructions

1. 1Thoroughly clean the fish by rinsing it several times in water.
2. 2In a mixer grinder, combine the chili powder, black peppercorns, and turmeric. Grind into a smooth paste.
3. 3Add the ground spice paste to the cleaned fish. Incorporate a small amount of water and salt to achieve a semi-thick gravy consistency.
4. 4Bring the mixture to a boil, then add the curry leaves. In a separate pan, heat coconut oil and sauté the garlic flakes until golden brown. Add the sautéed garlic and curry leaves to the fish gravy.