Meen Peera/ Fish Thoran - Tasty Traditional Recipes.
Ingredients:
Anchovies: 500 gms, cleaned (use whole, heads removed).
Green Chillies: 8-14, chopped (depending on your taste increase or decrease).
Garlic: 5-6 cloves, slit.
Ginger: 1 inch, slice into small pieces.
Shallots: A handful, sliced OR you can use 1 medium sized onion; like I have used here...though shallots gives the best result....but excuses are for lazy hand like mine :)
Kudampuli/Fish tamarind:
Freshly scraped coconut: About 1 -1 1/2 cup.
Water: 1/2 cup
Coconut oil: 1 tbsp.
Salt: About 1 tsp, increase or decrease depending on your taste.
Curry leaves: Lots and lots of them, okay...just 2 springs!!
Method:
Chop or slice shallots/onions and ginger into thins......into an earthen pan (manchatti) preferably or into any of your favorite pan.
Top it with sliced green chillies...
Then the kudampuli, curry leaves follows...
Then the fish, salt, and turmeric....
And lastly the fresh coconut scrapings and half cup of water.
Mix everything together with good old hands.....ammachi used to say....mixing with hands makes a meal more tastier OR if you do not want to dirty your manicured hands....good old spoon will be fine too.....time to put the manchatti/pan on the stove, cover the pan with a lid ....once it starts to boil, simmer for 15-20 minutes....though small fish gets cooked fast, simmering for sometime is necessary for the kudampuli to release its sourness ....to blend with the curry.... this curry should be semi dry when cooked.
Lastly, drizzle a tbsp of oil ...more curry leaves if you love them.....and cover the pan.....switch off fire. Keep them covered until ready to serve.
most lightest fish curry....with just a tablespoon of good old coconut oil....try it and you will love it with hot steaming rice.
Tasty Traditional Recipes
