Mathi Peera Vattichatthu: Coconut Loaded Fish-fry You Just Can't-Miss
- Team Slurrp
Updated : July 19, 2022 03:07 IST
How much coconut is too much coconut? Answer: There is no such thing as too much coconut.
In Kerala, peera is a well-known fish dish. Peera may be made with nearly any fish. The mathi peera is a little unique and healthier than the other large fishes. The masala, which is made with grated coconut, shallots, fennel seeds, and green chillies, is the key ingredient of this meal. The dish's flavour is improved by the pleasant scent and flavour of the masala. With a wonderful blend of nutritious fish, savoury coconut, coconut oil, and aromatic spices, this traditional fish and coconut stir fry hits all the right notes. This stir fry is often served with rice and is sure to satisfy your appetite.
The best coconut mathi roast is made well in advance, and the longer the fish is rested, the more flavourful it will become. Fish will taste better when cooked in earthen pots (meen chatti), which improves the flavour of the food. Making this meal is really simple and healthful!
Fish peera, also known as meen peera, is primarily a Kottayam-based South Kerala dish. Every district in Kerala has its distinct recipes, much like every other state. Simply put, fish or meen peera is a meal cooked with a huge amount of coconut. This meal is quite elegant and goes great with a bowl of plain rice.
Fish like sardines or mathi may do wonders for your health. We all know that fish is a nutritious food, but sardines also have some additional advantages. Omega 3 fatty acid content in sardines aids in lowering LDL cholesterol levels, which in turn aids in lowering the risk of heart disease. Omega 3 fatty acids also contribute to healthy, shiny hair and radiant skin. Sardine has tiny, easily digested bones that are a great source of calcium for our bones.
This is a great dish when you want to impress your guests with your cooking skills or when you are craving a savoury snack.
3 tbsp Coconut oil
3- or 4-pieces Malabar tamarind
1/4 tsp Fenugreek powder
1/4 tsp Turmeric powder
3 nos Green chilli
Small piece Ginger
3 sprig Curry leaves
Grated coconut-1 cup
Birds eye chilli-6 or 7
Small Onion -6 or 7
Garlic-10 or 15 cloves
Salt to taste
To prepare meen peera. Wash and clean the fish with tamarind and water.
Take an earth pot and add cleaned fish, Malabar tamarind, oil, fenugreek powder, turmeric powder, ginger, curry leaves, chilli and salt to taste. Keep aside.
Then we crush or coarsely grind together coconut, onion, birds eye chilli, garlic and coconut.
Add the grind coconut mix into the pot and mix well.
Now add a little amount of water, just enough to cover the fish.
Cover the lid and cook on a high flame. Remove the lid and sauté occasionally and cook till water has reduced. Remove from heat and serve with rice or tapioca.
Your Meen Peera with authentic flavours and fragrance of Kerala is ready for the table.