Meen (Fish) Peera

Ingredients

·             Anchovies fish (Netholi) - 1/2 kg (about 1 lb) (Even small sardines or mathi can be used)

·             Small Onions - 10-12

·             Green Chilies - 6

·             Garlic - 10 cloves

·             Ginger - 1" piece

·             Gambooge (Kokum or Kodum Puli) - 3

·             Grated Coconut - 1.5 cup

·             Turmeric Powder - 1/2 tsp

·             Coconut Oil - 2 tbsp

·             Curry Leaves - 2 sprigs

·             Salt - to taste

·             Water - 1/4 cup

Method

1.          Clean the fish thoroughly at least 8-10 times until the fishy smell is gone and the water runs clear. Usually anchovies are scrubbed with rock salt to remove the silver coating. Keep it ready.

2.          Wash and soak the kodum puli (gambooge) in 1/4 cup of water for about 10 minutes. If you do not have kokum, you can use regular tamarind or raw mango pieces or lemon juice.

3.          Take the grated coconut, shallots, garlic, ginger, green chilies, few curry leaves and turmeric powder in the small jar of the mixie. Grind it coarsely without adding any water. 

4.          Take the cleaned fish, ground coconut paste, soaked kudam puli along with the water and required salt in a clay pot or any wide pan. Authentic Kerala preparations use the earthern clay pot, known as the meen chatti.

5.           Some people also like to add a spoon of red chili powder also. Mix it gently using your hands or a spoon and switch on the flame. 

6.          Cook on low flame throughout to prevent it from getting burnt at the bottom. Cover with a lid and cook for about 12-15 minutes. In case you want to mix in between, do it very gently just once without breaking the fishes.

7.          By now the fish will be cooked. Open the lid and continue cooking for another 3-5 minutes so that all the moisture evaporates. 

8.          After the dish dries up, drizzle the coconut oil on top. Add some fresh curry leaves and switch off.

9.          Keep the pot covered until you are ready to serve.

·             Fish Peera is traditionally served along with white rice and some curry. It will also taste good with chapatti or kappa vevichathu or kappa kuzhachathu.

·             During mango season, a few pieces of raw mangoes can be added instead of the kodum puli. I love this variation too.