Meen peera is a popular fish recipe of kerala.
Today, I am using sardines to make this dish.
The main ingredients required for making meen peera are sardines, grated coconut, green chillies, onions and kudampuli.
Small sardines/kunju mathi – 1 kg
Shallots / kunjulli – ¼ cup
Green chilli, chopped – 5-6
Ginger, chopped – 1 tbsp
Garlic, chopped – 1 tsp
Grated coconut – 2 cups
Turmeric powder – 1 tsp
Chilli powder – 1/4 tsp
Gambooge/kudampuli – 2-3 pieces (Wash and soak in 1/4 cup of water)
Salt – as needed
Coconut oil – 2 tbsp
Clean sardines well using salt and water.
Cut fish into 2 pieces. Keep aside.
Soak gambooge/kudampuli in 1/4 cup of water.
Using a mortar and pestle, crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder. Set this mixture aside.
If you don’t have a mortar and pestle, you can use mixer or blender for this purpose. Make sure to give only 2 pulses to crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder.
In an earthen pot, add sardines, crushed mixture, salt, curry leaves, and gambooge along with water in which it is soaked. Mix everything with your hands. Add 1 to 1/2 cups of water.
Now place this on a flame and cook. Close with a lid and allow it to cook. When curry comes to a boil, open the lid, give a nice swirl to the earthern pot (don’t use spoon to mix). Now reduce the flame and cook. When the water is little bit dried out (gravy thickens), you can see the masala is well coated on the fish. Add oil and curry leaves. Give a nice swirl of the earthern pot as shown in the video. Reduce the flame and cook for 2 more minutes. Switch off the flame. Serve mathi peera with rice.