Meen Peera Pattichathu | Kerala Style Fish Peera Recipe
Meen (Fish) Peera or Meen Peera Pattichathu is one of the popular Kerala dishes. Fish cooked along with grated coconut and fish tamarind is one of the simplest and delicious side dish you can make for rice.
The consistency can be either dry or semi-dry. Usually, it is prepared with the small variety of fish like Anchovy (Netholi – Malayalam), Sardine (Matthi). But, you can cut large sardines into smaller pieces for this curry.
Note :
- 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.
How To Make Meen Peera Pattichathu with step by step photos:
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.
* Frying helps the fish to be intact and less prone to breakage while cooking.
4. 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.
5. 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.
Meen Peera Pattichathu | Kerala Style Fish Peera Recipe
Ingredients
- 500 gm Anchovy /any small fish / fish fillets
- 2 pieces Gambooge / kudampuli Kerala tamarind
- 1/2 tsp Turmeric powder t
- 1 small Raw mango half ripe cut in big cubes
- 1/2 cup Water
- 1 spring Curry leaves
- 2 tbsp Coconut oil
To Grind :
- 1 cup Grated coconut freshly grated
- 1 inch ginger fat
- 5 cloves Garlic big
- 5-6 nos Shell onions / pearl onions
- 2-3 nos Green chilly
- 1 spring Curry leaves
- salt to taste
Instructions
- If using gambooge, soak it in warm water till you use.
- 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.
- Shallow fry the cleaned fish until it starts changing colour.
- * Frying helps the fish to be intact and less prone to breakage while cooking.
- 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.
- 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.
- After 15 minutes, turn off the flame. sprinkle curry leaves and 1 tbsp of coconut oil all over. Immediately cover it.
- Serve it after few minutes along with steamed rice.
Notes
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.
