Meen Manga Peera Pattichathu/ മീൻ മാങ്ങാ പീര (Fish and raw mango with crushed coconut and spices)

Meen Manga Peera Pattichathu /മീൻ മാങ്ങാ പീര (fish and raw mango with crushed coconut and spices) is a traditional Kerala fish delicacy. In this recipe we can use any small fish. Netholy or Chuda or anchovies is the best fish for this recipe. Raw mango orkudam pulli (gambooge) also an important ingredient for this recipe. In Kerala, the preparation of crushed coconut and spices are done with grinding stone (Arakallu). Here I used mortar and pestle instead of grinding stone. It gives the correct texture for Meen Peera Pattichathu. You can use grinding machine or food processor but be careful in the crushing process because in this recipe the crushed texture is very important. Try this traditional seafood delicacy and enjoy 🙂

076 (640x471)

Recipe Type Side Dish/Kerala
Cooking and Preparation Time 15 to 20 Minutes
Serve to 2 to 3

Ingredients For Meen Manga Peera Pattichathu

Ingredient Quantity Notes
Any Small Fish 250 Gram Cut and cleaned (Remove head or use as whole)
Raw Mango 1 Medium Size Skinned and Diced.
Grated Coconut 100 Gram
Shallots 5 to 6 Diced
Green Chilly 2 or 3 Diced
Garlic 1 Clove Diced
Ginger 2 inch Size Diced
Black Pepper Powder 1/2 Teaspoon
Red Chilly Powder 1/4 Teaspoon
Turmeric Powder 1/2 Teaspoon
mustard Seeds 1/4 Teaspoon
Coconut Oil 2 Tablespoon
Curry Leaves Few
Salt As per your taste
Coconut Oil 1 Teaspoon For garnishing
Smashed Curry Leaves Few For garnishing

Method For Meen Manga Peera Pattichathu

meen manga peera pattichathu (640x480)

• Take 1 teaspoon oil for garnishing in a small bowl, add few curry leaves and smashed well with your fingers.Keep aside for garnishing.

• Place shallots, ginger,garlic,green chilly and few curry leaves in a mortar and pestle or grinder . Smash and make a crushed form. keep aside.

• Place coconut and spices in the same mortar and pestle or grinder.Smash and make it a smashed form and keep aside.

• Heat 2 tablespoon oil in a clay pot (mannchatti) or a deep pan.Pop mustard seeds.

• When popped, add crushed onion, ginger, garlic and chilly mix. Saute 2 minutes.

• Add crushed coconut and spices mix. Saute one minute.

• Add water and salt as required.( Do not add much water, approximately 1 cup is enough). Leave it to boil.

• When boiled, add diced green mango and mix well.

• Add fish pieces one by one and make sure all of it dip in the gravy.

• Cover the pan and cook for 2 minutes.

• Uncover the pan. Taste and add salt if required. Cook until the gravy thickens and dry.

• When its dry, turn off the heat and garnish with smashed curry leaves.

• Serve hot or cold with boiled rice or kappa or pachamoru and enjoy!

105 (640x480)

Comments

  1. says

    Hi Rani…
    You have wonderful recipes of Non veg. Really mouth watering. You know I love love and always love fish recipes of Kerala. You gave me a worth place to try out. Happy for your step in my blog. Happy for if I would be in touch with you 🙂

    Malathi

    • Rani Vijoo says

      Thanks dear malathi for your lovely words. Yes, of course we will keep in touch, its my pleasure too 🙂

Leave a Reply to Andrew Cancel reply

Your email address will not be published. Required fields are marked *