Meen Peeravattichatu, is a one of the famous fish curries of Kerala.
Prepared using coconut oil, grated coconut and a special tamarind (kodampuli).
This curry is basically made using small fish. Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.
Sl.No
Ingredients
Quantity
PreCooking Preperation
1
Any small fish
250 grams
Cleaned
2
Kodampuli
3 or 4
Boil in water
3
Curry Leaves
Small bunch
4
Red Chilli Powder
1/4 teaspoons
5
Turmeric Powder
1/2 teaspoon
7
Shell Onions
2
Cut into thin slices
7
Coconut Oil
2 tablespoon
8
Ginger
1 1/2 inch piece
Cut into juliennes
9
Garlic
3 cloves
Cut into juliennes
10
Salt
To taste
10
Coconut
1 cup
Grated
Preparation
Use small size fishes for this dish (otherwise cut them into small pieces), make small finger size pieces, clean well, drain and keep side.
Put red chilli powder, turmeric powder, curry leaves, onions, ginger, garlic, grated coconut, and salt into a pan, and mix well, by squeezing lightly with hand.
Add the water containing the extract of Kodampuli, into this mixture, and mix again.
Add the fish, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry dries up.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.
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