Ingredients
Small variety Fish – 1/2 kg cut into pieces
Shallots – 12 sliced
Ginger – 1/2″ piece chopped
Curry leaves – 2 sprigs
Kudampuli/Gambooge – 2 pieces
Water – 1/4 cup
Salt – to taste
Mustard seeds – 1/2 tsp
Coconut oil – 1 1/2 tbsp
For Grinding
Grated coconut – 1 cup
Green chillies – 3
Garlic – 1 chopped
Cumin seeds – 1/2 tsp
Turmeric powder – 1 tsp
Chilly powder – 1/2 tsp
Method
Wash and soak kudampuli in 1/4 cup of water. Coarsely grind all the ingredients mentioned above. Heat oil in a non-stick pan and splutter mustard seeds. Add shallots, ginger and curry leaves. Fry till shallots turn light brown. Add coarsely ground coconut mixture. Also add the kudampuli along with water. Add the fish pieces and salt. Mix gently and close with a lid. Cook on medium flame till done. Stir gently, in-between. Open the lid and allow excess water to evaporate. Serve tasty ‘Meen Peera’ with hot rice. Cheers!
I used Sardines to prepare this dish. Anchovies, small Mackerels and Prawns can be used to make yummy ‘Meen Peera’.
