Netholi Thoran, Anchovy Thoran, Anchovies in Grated Coconut

1. Grind the grated coconut, pearl onions, green chilly, turmeric powder, chilli powder and salt together into a coarse paste without adding water.
2. Place an earthen pot or kadai over low flame. Add in the prepared coconut masala, cleaned anchovies, mango pieces, gambooge(see notes), curry leaves and combine well.
3. Add enough water to cook the anchovies. Cover and cook for 8-10 minutes. Don’t forget to stir in between.
4. Remove the lid and cook until the water content evaporates completely. Stir occasionally.
5. Pour one tablespoon of coconut oil over the fish and close it with a lid.
6. Remove from heat. Keep it covered for 10 minutes.
7. Mix well just before serving and serve warm.

Notes:

• If the mango is less tangy, add in the gambooges. It's optional.