Peera pattichathu is a very common
traditional item that is prepared in Kerala. It can be prepared using small
fishes like sardines or anchovies. Here, I am giving a recipe with anchovies.
Anchovies or natholi as we call in Kerala is a small fish rich in unsaturated
fatty acids, vitamins and minerals. A simple fry with this fish tastes
delicious.
Basic info about the recipe
Cuisine -
South Indian
Serves -
3-4 people.
Ingredients:
1. Anchovy -
½ kg
2. Coconut -
half a coconut
3. Curry
leaves -
10-12 nos
4. Turmeric
powder - 1 tsp
5. Salt -
to taste
6. Green
chillies -
5-6 nos
7. Shallots - 10
nos
8. Kokam/kudampuli - 5-6 nos
9. Ginger - 1
inch long piece
10.
Oil - 1 tbsp
Method: clean and wash the fish.
Dip kokam in hot water for 10 mts.
Grind together grated coconut,
turmeric, shallots, green
chillies and ginger .( do not make a fine paste)
Take a pan/ meen chatty and add some
oil.
Add the ground coconut paste to it .
Add fish and salt. And stir well.
Add the kokam dipped in hot water and
mix well.
Add the curry leaves and cover with a
lid for sometime till the fish is cooked.
Open the lid and cook till the water in
the curry is fully absorbed.
Serve hot with rice.
Note: instead of kokam, you can use raw
mango also.
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