Fish Coconut Masala (Meen Peera)

Meen Peera is yet another traditional Keralite dish.This is usually made with small fish like Anchovies or smelt .But we can also prepare it with small Sardine or sole fish etc. This dish goes very well with steamed rice. All especially south Indians will love this dish.

Ingredients:

1. Fish – ½ kg (smelt, small Sardine, Anchovies, sole fish or any fish which is small in size can be used)
2. Grated coconut – ½ of a small coconut
3. Green chili – 6
4. Ginger – 1 inch piece
5. shallots – 6 (or 1 small onion)
6. Garlic – 4 cloves
7. Cumin seeds – ½ tsp
8. Chili powder – ¼ tsp
9. Mustard – 1 tsp
10. fish tamarind – 1 piece (or normal tamarind – 1 small gooseberry size)
11. Coconut oil – little
12. Salt – for taste

Method:

1. Cut ginger and onion into long slices. Soak fish tamarind or the normal tamarind in a small cup of water.
2. Crush grated coconut, garlic, cumin seeds and green chili together. (Put all these ingredients into a mixer and give two or three swirls)
3. Take a pan and add sliced onion, ginger, turmeric powder, salt, chili powder, tamarind with water, fish and another cup of water. Mix well and in medium flame cook for 8 mins. Add some more water if the added water is evaporated.
4. Then add the crushed coconut masala into it. Cook until the all the water is evaporated and the fish gets cooked completely.
5. Now in another pan heat some coconut oil and splutter mustard seeds and curry leaves.
6. Add this seasoning over the dish and serve with rice.