Meen Peera Pattichathu
(from Presi’s recipe box)
Meen Peera Pattichathu is yet another traditional Keralite delish.This is more popular in Kottayam,a district in Kerala.This is usually made with small fish like Kozhuva.In some parts it is also known as Natholi.(Anchovies is its English Name.Thanks RP for informing me about this).But sometimes I prepare this with Tuna chunks and small sardines,which is available in every grocery stores here.
Ingredients
- Cleaned Kozhuva or Tuna Chunks -1 small packet
- Kokum (Kudam Puli)- 3 (You can also use Tamarind)
- Grated Coconut – 1 cup
- Ginger-Garlic paste -1 tsp
- Green chillies – 3 or 4
- Sliced Shallots -3
- Turmeric powder -a pinch
- salt – to taste
- Mustard Seeds -a few
- Curry leaves – a few
- Oil – as needed
Directions
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Dip kokum in warm water and keep aside.Mix together grated coconut,ginger-garlic paste,shallots,green chillies,turmeric powder,kokum pieces and salt with hand.
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Heat oil in a pan and add mustard seeds into it.Allow it to splutter.Add the grated coconut mixture and curry leaves into it.Saute well for a while.Finally add the fish pieces and mix it together.
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Close the lid and simmer for 10 minutes or until the fish is cooked well.Be sure to stir it in between.Enjoy with rice.
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This semi dry dish can be prepared with prawns as well.But you have to first cook the prawns adding kokum and salt in little water.Everything else is same as the above procedure