Kozhuva Peera/ Netholi Peera/Netholi Thoran

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  • Complexity: medium
  • Origin: Kerala
Kozhuva Peera/ Netholi Peera/Netholi Thoran


  • Kozhuva/Netholi (250 gm to 500 gm)
  • Spices- Chillies Powder, Coriander Powder and Turmeric Powder
  • Coconut (about 100- 200 gms)
  • Tamarind (10-20 gm)
  • Salt (two pinches)
  • Unripe Mango (half a mango)
  • Ginger
  • Curry leaves
  • Green Chillies (3 to 5)
  • Coconut oil (one tablespoon)


  1. Kozhuva, being small in size, needs no cutting. You just need to clean it in water and pick off its head and tail.

  2. Coconut, grated, is to be ground into a paste either on the grinding stone or using a mixer. While grinding the coconut add to it a pinch of turmeric powder and a tea-spoon of coriander power and two spoons of chillies powder.

  3. The coconut paste, ground and mixed, should be added to the fish and left to cook, preferably on an earthen utensil with water added to it. Add to it pieces of tamarind, small slices of mango and ginger (extremely small pieces). Also add two pinches of salt and curry leaves and green chillies to taste.

  4. Close the utensil with a lid, let it boil and cook for about 10 minutes. Then turn the flame low and leave it as such for 15 minutes or until the water is vaporised or almost gone. Add a tablespoon of coconut oil to it and turn the flame off...

  5. Your Kozhuva Thoran is ready to be relished with cooked rice....

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