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Last Updated Sunday December 04 2016 07:25 AM IST

Meen Peera Pattichathu

Mrs K M Mathew
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Meen Peera Pattichathu

A generous proportion of grated coconut adds a depth of flavour to this enticing fish dish!

Ingredients

1/2 kg fish fillets or any small fish
2 cups coconut, grated
10 button onions
½ " ginger
4-5 green chillies, sliced
6 garlic cloves
½ tsp turmeric powder
A few curry leaves
Salt to taste
3 pieces cocum (fish tamarind), soaked in water and shredded
1 cup water
4 tsp oil, preferably coconut oil

Preparation

Clean fish well in salted water.
Crush coconut, onions, ginger, chillies and garlic under a grinding stone. Add the turmeric powder.
Mix in the raw fish with the crushed ingredients, curry leaves and salt to taste.
Put the mixture in a pan or an earthenware vessel, add the cocum and one cup water to cook the fish.
Bring to boil, lower the heat and allow the mixture to dry out, taking care to see that the curry does not stick to the bottom of the pan.
Lace with coconut oil and serve hot.

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