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Meen Peera (Neytholi or Mathi) Recipe Submitted by: Shirley | Date Added: 14 Jul 2009
Listed in: Seafoods
Any small fish (Natholi or Mathi) - 500 gm
Grated coconut - 1 cup
Small onions - 5
(or chopped big onion of same quantity)
Ginger - 1" piece
Green chilly - 2
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Curry leaves - 1 sprig
Koadampuli - 2 big
(Or one small ball of valampuli extracted in water)
Salt to taste
Oil - 2 tbsp
Coarsely grind coconut, small onions, ginger, turmeric powder and chilli powder. Wash and clean and cut the fish. (Ideally cube size for mathi, natholi can also be cut in to 2 if they are too big). In a pan or chatti mix the fish pieces with the cocnut paste. Add either kodampuli in warm water or valampuli juice. Dont add too much water because the peera has to be dry once the fish is cooked. Add salt to taste. Cover with a lid and cook in medium heat for around 7 minutes. Check in between there is enough water to prevent sticking to bottom. Cook till fish is well cooked. In another pan heat oil and splutter mustard seeds. Add curry leaves. Remove the lid of the peera and add this seasoning to it. Mix well and turn off the heat.
Meen Peera is ready to be served.Photos (Click to enlarge) :
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Listed in: Seafoods
Any small fish (Natholi or Mathi) - 500 gmGrated coconut - 1 cup
Small onions - 5
(or chopped big onion of same quantity)
Ginger - 1" piece
Green chilly - 2
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Curry leaves - 1 sprig
Koadampuli - 2 big
(Or one small ball of valampuli extracted in water)
Salt to taste
Oil - 2 tbsp
Coarsely grind coconut, small onions, ginger, turmeric powder and chilli powder. Wash and clean and cut the fish. (Ideally cube size for mathi, natholi can also be cut in to 2 if they are too big). In a pan or chatti mix the fish pieces with the cocnut paste. Add either kodampuli in warm water or valampuli juice. Dont add too much water because the peera has to be dry once the fish is cooked. Add salt to taste. Cover with a lid and cook in medium heat for around 7 minutes. Check in between there is enough water to prevent sticking to bottom. Cook till fish is well cooked. In another pan heat oil and splutter mustard seeds. Add curry leaves. Remove the lid of the peera and add this seasoning to it. Mix well and turn off the heat.Meen Peera is ready to be served.Photos (Click to enlarge) :
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