Ingredients:

15-20 Anchovy / Velli fish or white sardines

1/2 cup coconut freshly grated (gravy)

1 marble sized ball of tamarind (gravy)

1 teaspoon turmeric powder (gravy)

2-3 dry red chillies / byadgi chillies / shepda in Konkani (gravy)

5 peppercorns (gravy)

1/2 teaspoon coriander seeds (gravy)

1/2 onion chopped (gravy)

1 teaspoon oil (gravy)

1/2 tablespoon turmeric powder (for marinating the fish)

1/2 tablespoon chilli powder (for marinating the fish)

1 teaspoon salt (for marinating the fish)

Directions:

1. For marination: Clean the fish and cut the heads off. You can easily cut them with a pair of scissors. Remove the scales of the fish and wash the fish. Apply the turmeric powder, chili powder and salt. Keep aside for 30 minutes. If you want to marinate for longer time, then keep the marinated fish in refrigerator.

2. For the gravy: Grind the dry ingredients - grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies. After this, add ground gravy and cook for 5 minutes. Add fish and cook for 10 minutes. If needed add 1/2 cup water. Let it get cooked for 10 minutes. Switch of the gas/heat. In a tadka pan or small pan, add oil preferably coconut oil. After the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion turns brownish, give a tadka of burnt onion to the gravy and close the lid.

3. Add salt to taste. Remember that the fish was marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.

Bon Appetit!