Mathi/ Chala Peera Pattichathu or Indian Sardines cooked with crushed coconut is a popular Kerala fish preparation. Meen Peera/ Meen Thoran is the general term of Fish Peera which can be of any fish. Mathi/ Chala/ Indian Sardine is a widely available fish in Kerala. Peera Patichathu/ Meen Peera/ Meen Thoran means fish cooked in Crushed Coconut. Indian Anchovy/ Indian Sardine are the best and mostly used fishes for making ‘Peera Patichathu’ but any small fishes can be used.
Mathi Chala Peera Patichathu Meen Peera Meen Thoran – Sardine with Crushed Coconut
Usually Kerala style fish preparations are accompanied with sour fruits like dried Gamboge fruit (Kudampuli), Mango, Bimbli fruit ( Pulinjikka/ Irumban Puli/ Chemmeen puli), Tomatoes, Tamarind etc. But Gamboge is the star among them which gives an unique flavour to fish curry especially when prepared in earthen fish pots (Manchatti). ‘Meen peera’ should be kept closed for sometime after cooking to get a more taste.
Mix all the ingredients and fish with hands before cooking to coat spices with fish pieces fully. Don’t stir Mathi Patichathu harshly as the Mathi fish is delicate. Mathi/ Chala can be cut into pieces or used as whole (removing head, tails and fins) for this recipe.
The amount of coconut can be adjusted to the taste and crushing the ginger will give extra flavour to Meen Peera.
Malayalam names of fishes from English Anchovy Netholi Barracuda Sheelavu/ Cheelavu Catfish Kaari Garfish or…
Cardamom tea recipe | Elakka chaya | Elachi chai recipe Indian tea, also known…
Kumbalanga Thoran | Ash gourd recipe | Peda | Poosanikkai Ash gourd has many…
Kerala style Rohu fish curry Rohu fish is commonly found in rivers in South…
Oats puttu recipe | Indian weight loss recipe | Oats recipes Oats puttu is…
Mushroom pepper fry is easy to make and delicious. How to make the best Mushroom…