Kozhuva Achar/Achaar is the Malayalam word for Pickled Anchovies. One of the many seafood Pickles being prepared in Kerala, India. To cook, Kozhuva Achar, fresh Kozhuva is needed, they are cleaned by removing the head and guts then like all other Achar, they are cooked with lots of spices, Onions, Garlic, Ginger, Vinegar, Salt and of course Curry Leaves . (Please see related artcile on Achar for different spices used for cooking Achar)
Kozhuva is the Malayalam word for Anchovies. This fish is also called Natholi or Netholi, hence Kozhuva Achar is also called Natholi or Netholi Achar.
Aunt Lily patienly cleans the fresh Kozhuva, one by one to remove its head and guts to cook a delicious Kozhuva Achar. I leave a piece of my heart in Allepey because of what these ladies did for me
Kozhuva being cooked with spices above.
Below is the finished product, Kozhuva Achar cooked in Kerala's traditional clay pot called Menchatti/Manchatti. Really delicious!
List of books: Kozhuva,Achar/Achaar