Meen Peera

This recipe serves 3 to 4 people

Cooking time - About 20 minutes

Preferred equipment - Mannchatti (Flat earthen pot)

Best served with boiled rice

    

      Key ingredients

 Kozhuva/Netholi (Anchovies) - 250 Gms 
 Garlic (Skinned & Crushed) – 4 cloves
 Curry leaves – 2 sprigs
 Kudampuli - 2 big pieces
 Salt to taste 


To be ground coarsely:
Grated coconut – ½ cup
Green Chillies – 6 to 8
Ginger - 1 big piece
Shallots – 5 to 8
Chilli powder - 1 teaspoon
Turmeric Powder – ¼ teaspoon


To garnish:
      Coconut oil - 2 Tablespoons


      Method

1.    Add the key ingredients and the coarsely ground mix to the mannchatti; Sprinkle about ¼ cup water and set on stove at medium to low heat. Cover with a lid for 5 to 10 minutes. Open the lid and check every few minutes to make sure it doesn't get burnt!

2.    Once the fish is cooked, stir the mix slowly so as not to mush up the fish too much. The fish may break here and there, but that’s okay as long as it doesn't get mashed up.

3.   
Add the garnish over the dish. Serve hot.