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Tuesday, December 28, 2010

Sardines with crushed coconut/Meen pattichathu

This is yet another traditional Kerala delicacy, usually prepared using small backwater fishes (anchovy etc ). Traditionally these dishes are made in a clay pot (mannchatti) , to bring out the special taste which is inherent with anything cooked in clay pot and ideally in traditional choolah.
 In this recipe, I am using sardines since it is not easy to get real fresh backwater fish where I am living. Also, the ingredients are mixed with hand to get the optimum gelling of all flavors.


Ingredients:
  1. Fish (Small Sardines)-  1/2kg
  2. Coconut (grated)- 1cup
  3. Ginger- 1” piece
  4. Green Chilies- 3nos
  5. Shallots- 6nos
  6. Curry Leaves- few
  7. Salt- as per taste
  8. Oil-2tbsp
  9. Mustard seeds- 1tsp
  10. Turmeric powder- 1tsp
  11. Kokum (Kudampuli)- 2nos(you can also use tamarind)

Method:
  1. Mix grated coconut, green chilies, shallots, ginger, curry leaves and salt with hand.
  2. Add kudampuli and fish to the above mixture.
  3. Add a little water, just enough for the fish to get cooked.
  4. Heat oil in a pan and splutter mustard seeds and add the above fish mixture into it and just mix it lightly.
  5. Cover the pan. After 5-10 minutes, remove from flame.
  6. There should not be any water left, by the time the fish is finally cooked and ready.

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