Meen Peeravattichatu (Fish Curry)

This is one of the famous fish curries of the central travancore area of Kerala. This dish, Peera vattichathu is prepared using coconut oil, grated coconut and a special tamarind which is available in the Malabar coast (kodampuli). This is also known as Cocum in some areas.



Ingredients

2 cups fish ( small sized )

4 Kodampuli pieces, Soak and boil in water

3 stalks Curry Leaves

1/2 tsp chilli powder

1/2 tsp Turmeric Powder

5-6 Small Onions Cut into thin slices

2 tbsps Coconut Oil

1 tbsp Ginger julienned

3 flakes Garlic julienned

Salt To taste

1 1/2 cups freshly grated Coconut



Method:

Use small size fishes (like Natholi) for this dish. You can also use other medium sized fishes (Mathi, chaala, Para etc) but cut them into small finger sized pieces clean well, drain and keep side.

In a Kerala man chatti mix red chilli powder, turmeric powder, pinched curry leaves, onions, ginger, garlic, grated coconut with salt to taste in a pan, by crushing lightly with hand.

Add the water containing the extract of Kodampuli, into this mixture, and mix again.

After mixing the masala well add the fish pieces, and a tablespoon of oil. Add enough water to cover the fish pieces.

Simmer and cook at a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.

When the pieces are almost cooked, increase the heat and cook till the curry dries up.

Pour the remaining oil over the curry, and remove from heat.

Serve hot with rice.



Note:

This curry is basically made using small fish. Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it enhances the great taste of the fish curry.



You can cook the dish in a flat fry pan as that makes stirring the fish easy as well as the gravy will dry up soon.