It is a small schooling fish found in depth of 20-50 m in most of the tropical areas of the Indo-pacific oceans. Maximum length do not exceed 15.5 cm. Body is a typical engraulid form with light transparent fleshy brown, and silver stripe down flank. This fish is part of the cuisine of the Indian and Southeast Asian marine regions. It can be crisp-fried, used to make fish-based culinary products like fish sauce or in curries.In Sri Lanka, this variety of fish is made into a tasty snack by dipping in a batter of flour, then rolled in bread crumbs and deep fried in oil. It is also popular as a ‘white curry’, i.e.a curry made with coconut milk. A spicier variant is made with kudampuli & dry chilli gravy and served with scraped fresh coconut to offset the hotness of the gravy. These fishes are rich in omega-3-fatty acids, Protein, vitamins and minerals that help maintain good health. They contain calcium, iron, magnesium, phosphorous, potassium, sodium, zinc and selenium. Anchovies are a good source of vitamins such as thiamin, riboflavin, niacin, folate, vitamin C, B12, B6, A, E and K. These oily fish also contain good fats and good cholesterol. Anchovies have many amazing health benefits such as improve heart and brain health, promotes weight loss, improve bone health, improves digestion, help in tissue and cell repair, possess potent anti-inflammatory properties, boosts eye health, prevent toxicity and enhances fetal development. Fresh catch which is supplied by local fishermen tastes rich when prepared with shredded coconut and home made green masalas. It is widely known as Kozhuva Peera (കൊഴുവ പീര)