Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, meen peera / sardine curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Meen peera pattichathu or meen thoran is a Kerala fish curry is an easy and delicious fish curry from Kottayam. Small fish like anchovies are best for this. Mathi Meen Peera Pattichathu is a traditional styled delicious fish preparation with sardines. Kerala has different types of fish preparations and this is the most popular one that goes perfect with hot rice for noon day meals.
Meen Peera / Sardine Curry is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Meen Peera / Sardine Curry is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook meen peera / sardine curry using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Meen Peera / Sardine Curry:
- Prepare 1/2 Kilogram Sardine Baby
- Prepare 6 Greenchillies
- Take 1 1/2 Tablespoons Gingerchopped
- Take 1/2 Cup Coconutgrated
- Make ready 10 Shallots
- Take 1/2 Teaspoon Turmeric Powder
- Make ready 1 Teaspoon Chilli Powder
- Take To Taste salt
- Take Coconut oil
- Take Sprig Curryleaves
- Take 3 kudam puli
- Make ready Pinch Fenugreek
Questo video mostra il metodo di preparazione di Meen Peera. Per questa preparazione, c'e bisogna di qualsiasi tipo di pesce piccolo come le acciughe o le sardine. Foglie di curry - un po'. Polvere di curcuma - ½ cucchiaino.
Instructions to make Meen Peera / Sardine Curry:
- Cut and clean the fish.
- Wash the kudampuli and soak in 1/2 cup of warm water for 10-15 minutes.
- Take coconut, shallots, ginger, turmeric powder, chillies,chilli power and salt together into a plate and squeeze this mixture very well with hand.
- Take a earthern vessel,first add the kudampuli then the fish and the coconut mixture and comine well.
- Cook on medium heat for about 10-15 minutes until the fish is cooked.
- Remove from fire till water in the fish fully dries up like a thoran. Drizzle the rest of the coconut oil,fenugreek and add the curry leaves.
Foglie di curry - un po'. Polvere di curcuma - ½ cucchiaino. Mathi Peera Pattichathu or sardines cooked with grated coconut is a popular Kerala lunch -seafood However, you can use any small fish for making Meen peera. Fresh sardines with freshly grated Sambar Tamarind or Valan Puli is used in special fish curry preparation like Spicy Tangy Fish Curry. This is probably the easiest fish curry I have ever made.
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