Saturday, June 7, 2014

Meen peera

If you can get the small natholi (anchovy, podimeen) cleaned, this is one of the easiest and tastiest fish preparations. An excellent combo with rice or even with puttu (steamed rice cake).


Cleaned anchovy (natholi, podimeen) - 1/2 kg
Small onions - 5-6
Green chilly - 3
Garlic - 2 cloves
Ginger - 1 inch piece
Curry leaves - 1 sprig
Grated coconut - 1 cup
Coconut oil - 2 tbsp
Salt - as per taste
Kudampuli (Gambooge) - 2-3 big pieces


1. Crush together the small onions, green chilly, garlic, ginger, salt, curry leaves & grated coconut.
2. Transfer this mixture to the manchatti (mud pan - in which you are going to cook) and add the gambooge too. Mix thoroughly with hand till the coconut start releasing its oil. Don't mix too hard, just keep doing with the finger tips and soon coconut will become soft and start releasing oil.
3. At this point, add the cleaned fish, mix again.
4. Switch on the flame and keep the manchatti on it (on low flame). Keep it covered and cook till its cooked well. After about 5 min, open the lid and mix thoroughly. Sprinkle little water if needed.
5. Once the fish is cooked, open the pan and cook for another 2-3 min for the mixture to dry up.
6. Sprinkle coconut oil towards the end, give a thorough mix once again and cover and keep for 10-15 min before serving.

No comments:

Post a Comment