Meen Peera Pattichathu | Kerala Style Fish Peera Recipe
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
1 cup = 250 ml (All measurements are levelled until otherwise mentioned)
To Grind :
Instructions
  1. If using gambooge, soak it in warm water till you use.
  2. Grind all the ingredients mentioned under ‘To Grind’ to a paste without adding water. You can even crush nicely with your hand to enhance its taste. In that case, you need to finely chop all the ingredient for grinding.
  3. Shallow fry the cleaned fish until it starts changing colour.
  4. * Frying helps the fish to be intact and less prone to breakage while cooking.
  5. Heat a tablespoon of coconut oil in an earthen vessel for the authentic taste. Add the ground paste + turmeric + mango cubes. Mix well. Add the soaked gambooge. Cook for 2 minutes.
  6. Add the fried fish and combine all together so the fish are well coated with coconut. Be gentle while mixing. Cover and cook for next 15 minutes. Move the curry from one side to other using ladle to avoid burning, once in between. Check for salt. Cover and let it cook.
  7. After 15 minutes, turn off the flame. sprinkle curry leaves and 1 tbsp of coconut oil all over. Immediately cover it.
  8. Serve it after few minutes along with steamed rice.
Recipe Notes

I usually use large size garlic 1 clove = 4 small garlic cloves. So, use accordingly.

Either raw mango or gambooge is used. Idea is to get a little sour taste. I used only 2 chillies, more can be used to your tolerance.

Pearl onions are tastier, big onions can be used either.

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