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GOK #49: Meen Peera


GOK #49:  Meen Peera
This is a wonderfully light yet flavourful fish recipe from God's Own Country. You can use a variety of fish with bones for this recipe but it works especially well with netholi (anchovies). Try this!

Ingredients:
500gm of fish with bones,cleaned and sliced (we used anchovies which can be used whole with heads removed) 
3 kudam puli - the blackened tamarind that's used in most Kerala fish curries 
4-6 green chillies, depending on taste 
1 cup of grated coconut 
3 cloves of garlic 
6-8 shallots / cheriya ulli 
1" piece of ginger 
1/4 tsp of turmeric powder 
A few curry leaves 
2 tbsp of coconut oil 
Salt to taste 

Method:

1. Grind the coconut, garlic, shallots, ginger, turmeric, and chillies together into a coarse paste with some added water.

2. Add the cleaned fish, ground coconut paste, kudam puli, and salt to a wide pan and mix gently until combined. Bring this mixture together with a spatula and press down firmly, keep flame on low and cook covered until the fish is cooked and soft - depending on the type of fish used, this will take anywhere between 12-20 mins. 

3. When done, add the coconut oil and curry leaves, mix gently, and keep covered until ready to serve. 

Note - If raw mangoes are in season, you can add few pieces of that for sourness instead of the kudam puli. It's delicious and pairs well with the fish and coconut.


Courtesy:  Rita Abraham