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Netholi oru cheriya meenallaa….Meen Peera!!

Posted on May 15, 2017August 30, 2017

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post meenpeera 1

Fish is something we get with no difficulty in Kerala! May be the only  thing that every Malayali could get  in variety  at their doorstep. 😀  It is a part of our daily routine to wait for “meenkaran cheetanmar” , ask them what variety of fish they have and  if not satisfied wait for the next ” meenkaran chettan“ to come. This is something that I miss being away from Kerala, so I take full advantage of tasting every possible fish when we visit for vacation.

Meen Peera is one of that Kerala  fish delicacy  which is made with small “ netholi /anchovy “ variety of fish. We even make this with  the smallest  variety of chala/sardine.
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Netholi /Anchovy Peera Pattichathu :

  1.  Netholi/Anchovy                                                                : 250 gm cleaned
  2. Shallots  /cheriyulli                                                             :4-5 nos sliced
  3. ginger                                                                                    :1/2 tsp sliced
  4. kokum/kudampuli                                                               :2-3  no
  5. coconut   grated                                                                   : 1/2 cup
  6. green chilli                                                                           : 1 or 2 as per spice of the chilli
  7. curry leaves                                                                         : 2 spring
  8. coconut oil                                                                            :2 tsp
  9. water                                                                                      :1/4 cup or less
  10. turmeric powder                                                                 :1/4 tsp
  11. salt                                                                                          : as per taste.

Method:

  1. Clean the anchovies and set aside  to drain excess water.
  2. Wash and soak kokum in water.( you can use 1/4 water  mentioned and later  add into the fish)
  3. In a mixie bowl, take green chillies, coconut and grind them together to a coarse mix.( add little bit of water if necessary, do not make as a paste)
  4. In a claypot/manchatti  add the fish , sliced ginger , sliced shallots ,turmeric powder , few curry leaves, a teaspoon oil, coconut mix  along with torn kokum pieces and water and give a gentle mix to combine everything.
  5. Place the claypot on to the stove and let the manchatti heat up.
  6. The fish will also ooze out some water , let everything cook well in medium flame.
  7. Bring down the heat to low  , add salt give a quick mix and cover it using a lid to cook further.
  8. Keep checking in between , Once all the water content from the peera is evaporated leaving it a dry mixture, switch of the flame.
  9. Sprinkle rest of the curry leaves and pour a teaspoon of coconut oil  on top.

post meenpeera 2

Notes:

  1. adjust number of kokum depending on its sourness.
  2. Use less water ,as fish will ooze out some .
  3. Do not add any excess water other than mentioned (1/4 cup) adjust from this to grind coconut mix and to soak kokum.
  4. Be generous in sprinkling curry leaves.
  5. use green chilli as per its spicy level

post meenpeera 3

Happy Cooking,

lekshmi

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