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Naadan Style Fish peera
Published On: 09 Mar 2014
Wash Anchovy? and remove excess water and keep it aside.
Grind the onion, chillies, grated coconut, garlic, ginger, turmeric powder together.
Do not grind to a paste. just crush it.
Prepare tamarind juice or ready made paste can be used.
Add oil to a pan and heat it.
Add the mustard and after it spurts fry the curry leaves.
To this add the Anchovy? and the mixture and the turmeric powder along with the needed salt,
Fry it for a minute.
Add the tamarind juice (it should be half to 1 glass depending on the level of cooking needed) .
Close it with a lid cook till the water is dried.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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