Fish With Coconut Meen Peera Recipe
Ingredients
| Small variety of fish 500 gm. | ||
| Coconut 1 (225 gm.) | ||
| Green chillies | 30 Gram (For 4) | |
| Garlic | 10 Gram (For 4) | |
| Small red onions 10 gm. | ||
| Turmeric | 1/4 Teaspoon (For 4) | |
| Ginger | 1/2 Inch (For 4) | |
| Kudampuli | 20 Gram (For 4) | |
| Coconut oil | 15 Milliliter (For 4) | |
Directions
1. Clean fish. Keep them whole if they are very small, if not cut into 1.25 cm. (1/2") pieces.
2. Grate coconut into fine pieces.
3. Grind together turmeric, a few onions and garlic. Mix with coconut on the stone itself.
4. Chop green chillies and ginger (ginger must be chopped fine) and slice remaining onions.
5. Soak cocum.
6. In a stainless steel pan, first put in the curry leaves and half the cocum broken into pieces.
7. Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8. Put into prepared pan.
9. Add water to three-fourth level of fish mixture. Add salt.
10. Bring to boil quickly. Reduce heat and simmer, till fish is cooked and moisture evaporated.
11. Pour fresh coconut oil over. Test for seasoning and remove.
12. Cool and cover. This can be kept for 2 days.
2. Grate coconut into fine pieces.
3. Grind together turmeric, a few onions and garlic. Mix with coconut on the stone itself.
4. Chop green chillies and ginger (ginger must be chopped fine) and slice remaining onions.
5. Soak cocum.
6. In a stainless steel pan, first put in the curry leaves and half the cocum broken into pieces.
7. Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8. Put into prepared pan.
9. Add water to three-fourth level of fish mixture. Add salt.
10. Bring to boil quickly. Reduce heat and simmer, till fish is cooked and moisture evaporated.
11. Pour fresh coconut oil over. Test for seasoning and remove.
12. Cool and cover. This can be kept for 2 days.
Chef
