This is a traditional Kerala dish prepared from sardine(Mathi) or Natholi(Kozhuva/anchovies), a nice blend of fish and grated coconut. This recipe is again from my Mom.
Preparation Time: 30-40 minutes | Difficulty Level: Medium
- Sardine (Mathi) cleaned and sliced into 1 inch pieces – 250gms. (Use can use Natholi also. I tries with Sardine.)
- Grated Coconut – 1½ cup
- Garlic – 20 pods (medium sized)
- shallots – 15 pods (medium sized)
- Ginger – 2 inch piece
- Green Chilly – 6
- Curry Leaves – 2 stems
- KudamPuli (kokum) – 3 pieces
- Turmeric – 3/4 teaspoon
- Coconut Oil – 1 Tablespoon
- Water – 1 Cup
- Salt – As Needed
- Clean the fish properly and remove the head. It will be good if you can keep the fish in water for sometime with some salt and vinegar. Wash the fish in clean water and it is ready to be used. I feel that “salt and vinegar” are the best ingredients to clean fishes.
- Clean kudampuli and keep it aside.
- Crush shallots, ginger, garlic, green chillies in a mortar and pestle. Add this to a pan. I used an earthen pot. ‘Meenchatti’, is the name of this earthen pot used for cooking fish in Kerala. Add curry leaves and grated coconut. Add salt, turmeric and kudampuli. Add water (approximately 1 cup). Mix well. Since you have added crushed green chilly, it is better to mix with a spoon rather than using hands.
- After mixing properly, put the pot/pan on low flame. Once the mix is half cooked, add fish. Stir slightly. Cook it covered till it is done and the water is evaporated.
- Now switch off the flame and add coconut oil.
Meen Peera is ready to be served.