Name: Meen Peera Vatichathu recipe by Soumya Sreeraj at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Fish (Sardines) ½ kg; Coconut (grated) 1 ½ cup; Shallots (sliced thinly) 6; Raw Mango (sliced) 1 small; Green Chilies (Slit) 3; Turmeric powder 1/2 tsp; chilli powder 1 tsp; coriander powder 1 tbsp; Fenugreek Powder 1/4 tsp; Curry Leaves 2 Sprig; Coconut oil 1 tbsp; Salt to taste; Water as required

ABOUT Meen Peera Vatichathu RECIPE

Meen Peera Vatichathu is a mouth watering Kerala dish prepared using fish, coconut and kudam puli. I have used raw mango for kudam puli here. You can use irumpan puli too. This is generally prepared with small fish like sardines or anchovies (netholi) or dry prawns.

Ingredients Serving: 4

Fish (Sardines) ½ kg
Coconut (grated) 1 ½ cup
Shallots (sliced thinly) 6
Raw Mango (sliced) 1 small
Green Chilies (Slit) 3
Turmeric powder 1/2 tsp
chilli powder 1 tsp
coriander powder 1 tbsp
Fenugreek Powder 1/4 tsp
Curry Leaves 2 Sprig
Coconut oil 1 tbsp
Salt to taste
Water as required

Instructions

Slice mangoes into thin slices. You can remove the skin too.
Combine freshly grated coconut, ½ tsp turmeric powder, 1 tsp chilli powder, 1tbsp coriander powder, ¼ tsp fenugreek powder, slit green chillies and salt in a clay pot, crushing everything nicely.
Add in the fish pieces, mango slices and mix carefully without breaking them. Now add water.
Cover with a lid and cook in medium low flame for 20 minutes or until almost all water has been absorbed. Check after every 6-7 minutes and swirl the pot to mix everything well.
Once done, add 1tbsp coconut oil , swirl the pot. Add in curry leaves and cook for another 2-3 minutes with lid on.
Remove from fire. Serve hot with rice.

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