Meen Peera. How do I describe it? This definitely is one of my favourite fish preparation and as my mom says, just the smell of this fish cooking is enough for a perfectly satisfactory lunch. If there is Meen Peera for lunch, I dont want any other side dish. It will be just rice and fish. Wow, simple pleasures of life!!!
Cleaned Anchovies: 500 gms
Kodum Puli (Gambooge)- 3
Curry leaves: 3 sprigs
Mustard: 1 tsp
Coconut oil: 2 tbsp
Turmeric Powder: 1/2 tsp
Ginger: 1 inch
Green Chillies: 6 (adjust to your tolerance level
(I use a lot of Kanthari for this preparation)
Coconut grated: 1.5 cups
Pulse the To Grind ingredients just once in your mixie. (Chatachhe edukkuka)
Clean the Gambooge/Kudam puli and keep aside.
In a Kadai or :Meen Chatti" heat the oil and splutter mustard and 1 sprig curry leaf.
Now on low flame, add the ground coconut paste, required salt and the rest of the curry leaves.
After a minute, add the cleaned fish and mix everything together.
You can add a little water (1/4 cup)to it.
Close the lid and let it cook on low flame.
Stir in between.
Serve warm with rice.