Meen peera

Meen peera

For this recipe you can use either sardines or anchovies. Both the fishes are packed with omega 3 fatty acids. Packed with bone-forming Calcium, anchovies serve as a wonderful food source for growing children.

 

·        Ingredients

·         Netholi/ anchovies (cleaned and bones removed) - 1 cup (see note)

·         Coconut oil-1tsp.

·         Ginger – 1 inch piece

·         Garlic – 3 cloves

·         Shallots-1/4 cup

·         Grated coconut -1/4 cup

·         Red chilies powder – ½ tsp.

·         Pepper powder- ¼ tsp.

·         Turmeric powder ¼ tsp.

·         Fenugreek powder-a pinch

·         Coconut oil-1tsp.

·         Curry leaves – 2sprigs

·         Salt to taste

·         Kodumpuli/kokum (washed and soaked in quarter cup water)-2 to 3 pieces (see note)

Method

·         Crush ginger and garlic together and thinly slice the shallots

·         Heat a munchatty (clay pot used to cook fish) with a teaspoon of oil and add the crushed ginger and garlic

·         When ginger and garlic gives out its smell add shallots and sauté till it slightly changes the color.

·         Mix together grated coconut, chili powder, pepper powder and turmeric powder using a mixer (do not grind it).

·         Add coconut mixture along with the anchovies and soaked kodumpuli with is water to the sautéed items

·         Add salt and mix everything together and cook it in a low flame till the fish gets cooked and all the water gets evaporated.

·         Now add the remaining teaspoon of coconut oil along with curry leaves and fenugreek powder.

·         Stir gently till everything gets mixed .

·         Serve with plain rice and butter milk curry.

 

Note :- to remove the bones of anchovies gently press the fin sides of the fish with  your thumb and index finger, the bone gets detached from the flesh and you can easily take out the flesh. Adjust the amount of kodumpuli used according to its sourness.