Kerala Fish Peera(Meen Peera)
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 5 servings
- Sardine fish(Matthi) or
- 1 kg Podimeen
- 1/2 cup Coconut — grated
- 4 - Green chillies
- Ginger — crushed
- 2 nos Garlic pods — crushed
- 4 nos Kukum star Kudam (puli)
- Curry leaves A, a few
- 5 tbsp Oil
- 1 tsp Mustard seeds
- Salt, to taste
Preparation
Step 1
Clean the fish and cut into small pieces.
Step 2
Grind the coconut without adding water into a coarse form. Set aside.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add fish pieces, crushed ginger, garlic, kudam puli, green chillies and salt all together in the pan.
Step 6
Add the curry leaves.
Step 7
Add very little water and the ground coconut.
Step 8
Put the lid on and cook on a low flame.
Step 9
It takes 10 - 15 minutes to cook the fish.
Step 10
Goes well with rice.
Tip
A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.
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