Fish in Grated Coconut and Green chilles Kerala Style - Meen Peera -Meen Peera pattichatu

Seves : 3 

Time Required : 40 Minutes Approx

ingredients

Fish(anchovies / Sardines) - 1/2 kg , cleaned

Kudampuli (kokum) -  4 pieces

Coconut oil - 3 tbsp

Curry leaves - 3sprigs

Salt to taste

To Grind Coarsely

 Freshly grated coconut - 1 to 1 1/2 cups

Turmeric powder - 1/2 tsp

Green chillies – 8 to 10 nos

Shallots\ Small onions – 12 nos, crushed

Ginger - 1" piece,  sliced

Garlic - 5 small cloves, sliced

Red chillies - 2

Method of Preparation

Wash the kudampuli and soak in 1/2 cup of  warm water for  15 -20minutes.

Grind  the green chillies, small onions, ginger and garlic for not more than 4-5 sec, followed by the coconut and turmeric powder added in the blender/ Mixer. Let the whole mixture be coarse and dry.  Don’t add any water.

Transfer ground paste to a flat earthern vessel / kadai .

 Add  the grinded cocounut , kokum and the water in which kokum was socked along with fish and the curry leaves and salt.

Pour  1 1/2 tbsp of coconut oil to avoid the curry sticking to the bottom.

Cook on medium heat for about 10-15 minutes until the fish is cooked.

Pour  the rest of the coconut oil  over the curry.

Garnish it with roasted red chillies  and curry sprigs. Serve hot with rice