Meen Peera Pattichathu | Kerala Style Fish Peera Recipe

November 25, 2016

how to make Meen Peera Pattichathu | Kerala Style Fish Peera


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.

how to make Meen Peera Pattichathu | Kerala Style Fish Peera

I actually wanted to use a raw mango, which I had, for this curry. Later after tasting the mango, I realised that it was half ripe. I still wanted to use it and so I added it to the curry. The sourness won't be enough and so the addition of gambooge helped the curry to taste little tangy. And the dish tasted so perfect with all the flavours combined.



Note :
  1.  I usually use large size garlic 1 clove = 4 small garlic cloves. So, use accordingly.
  2. Either raw mango or gambooge is used. Idea is to get a little sour taste.
  3. I used only 2 chillies, more can be used to your tolerance.
  4. 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.

   

6. After 15 minutes, turn off the flame. sprinkle curry leaves and 1 tbsp of coconut oil all over. Immediately cover it.

7. Serve it after few minutes along with steamed rice.

      how to make Meen Peera Pattichathu | Kerala Style Fish Peera


Meen Peera Pattichathu | Kerala Style Fish Peera Recipe
 CuisineIndian
 Prep Time10 minutes
 Cook Time15 minutes
 Servings
people
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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