| Mathi
Peera is a Kerala style Sardine preparation cooked in grated and
ground coconut mixture.
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Ingredients:
Mathi (Sardine) Fish - 500 g
Small Onions (Kunjulli) - 10 nos
Green Chilly - 6 nos (for hot mathi
peera)
Raw Mango - 1/2 mango
Ginger - 1 inch piece
Garlic - 4 nos
Turmeric powder - 1 tsp
Chilly Powder (optional)- 2 tsp
Coconut grated - 1/2 a coconut
Curry Leaves - 3 stems
Salt - as required
Coconut
Oil - 3 tbsp |
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Method:
Clean the fish well.
Grind together mildly small onions, green chillies, ginger, garlic,
turmeric powder, chilly powder, with grated coconut and 1/2 a cup of
water.
Heat the above mixture along with raw mango pieces until it starts
boiling..
Add the fish and curry leaves into this.
Add salt and keep in sim mode until the
fish get cooked. Remove from flame.
Pour Oil and close the lid for 5 mins.
Serve with boiled rice or Kanji (Rice Soup).
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