Meen peera or meen pattichathu is an everyday fish curry cooked with fresh coconut scrapings, fish tamarind and lightly drizzled with fresh coconut oil.
By Nisa Homey
- Anchovies: 500 gms, cleaned (use whole, heads removed).
- Green Chillies: 8-14, chopped (depending on your taste increase or decrease).
- Garlic: 5-6 cloves, slit.
- Ginger: 1 inch, slice into small pieces.
- Shallots: A handful, sliced OR you can use 1 medium sized onion
- Kudampuli/Fish tamarind:
- Freshly scraped coconut: About 1 -1½ cup.
- Water: ½ cup
- Coconut oil: 1 tbsp.
- Salt: About 1 tsp, increase or decrease depending on your taste.
- 2 springs of curry leaves
- Chop or slice shallots/onions and ginger into thins and put into an earthen pan (manchatti) preferably or into any of your favorite pan
- Top it with sliced green chillies, kudampuli and curry leaves
- Add the fish, salt, turmeric, fresh coconut scrapings and half cup of water
- Mix everything together with your hands or a spoon
- Put the pan on the stove, cover with a lid and bring to a boil. Simmer for 15-20 minutes
- Lastly, drizzle a tbsp of oil and more curry leaves if you want. Turn stove off but keep covered until ready to serve
Nisa Homey is a lawyer by profession, now a full time stay-at-home mom. Cooking is Nisa's passion but blogging about food just happened. Nisa loves cooking for her family and kids, and her focus is to let everyone know just how easy cooking can actually be.