Meen Peera

Ingredients 
  • Netholi fish: 400g
  • Grated coconut: 1 cup
  • Shallots: 6-7 Nos.
  • Ginger (chopped): 1 tbsp
  • Raw mango (sliced): half a cup (depends on the sour)
  • Green chilly: 3-4 nos.
  • Curry leaves
  • Turmeric powder: 1/2 tsp
  • Salt
  • Dried chilly: 1
  • Mustard seeds
  • Oil
Method
  • Wash and clean the fish and keep it aside.
  • Chop the shallots, ginger, green chilly and raw mango.
  • Make a coarse paste by mixing grated coconut, 4-5 shallots, ginger, green chilly, a handful of raw mango and 2-3 curry leaves. Transfer this into a bowl and mix well with hand.
Steps:
  • Heat oil in a pan, preferably meen chatty (earthern pot). Add mustard seeds.
  • When it pops up, add remaining chopped shallots, dried chilly and curry leaves.
  • Add the ground mix and saute well.
  • Add the fish pieces and mix well.
  • Add the rest of mango pieces, curry leaves and enough water to cook the fish pieces.
  • Cover it with a lid and cook for 5-7 minutes. Don’t forget to stir in between.
  • Remove the lid and allow the water content to evaporate completely.
  • Remove it from flame. Serve hot!!!

macha "m"

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