Meen Peera In Traditional Style(Fish 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 3 servings
- 1/4 kg Fish Kozhuva or small sardines
- 3 To Kukum star kudampuli
- 5 nos Shallots — chopped (Kunjulli)
- Ginger Garlic paste - 1 tsp
- 4 nos Green chillies
- Turmeric powder A pinch
- 1 cup Coconut — grated
- 2 Stalks Curry leaves
- Salt, to taste
- 1 tbsp Oil
Preparation
Step 1
Soak kukum star pieces in half cup water. Add salt and set aside.
Step 2
Mix together grated coconut, chopped shallots, ginger-garlic paste, green chillies, turmeric powder and kukum pieces. Add the water in which kukum star was soaked. 3)Add the fish pieces to the grated coconut mixture. Add the curry leaves.
Step 3
Pour coconut oil on top and close the vessel with a lid. Cook in low heat.
Step 4
When the water has fully evaporated, remove the vessel from flame.
Step 5
Now traditionally cooked meen peera is ready.
Step 6
Note : Use an earthen pot for the traditional taste and smell.
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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