Mathi Peera Pattichathu

It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:

• Sardine – 10 nos
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• Finely chopped Ginger- ½ tsp
• Finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves -1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice green chilly and pearl onion.
• Cut the fish into small pieces.
• Cook the fish along with salt, kudampuli and turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice.

Mathiyum Mangayum

This is special preparation of sardine with raw mango.This curry is very tasty and commonly served with Rice.

INGREDIENTS:

• Sardine – 10 nos
• Shallots – 4 nos
• Green Chilly(Slit) -6 nos
• Grated Coconut – 1 cup
• Sliced Raw Mango - ¼ of a mango
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the Grated coconut, Chilly Powder,Corriander Powder and Shallot.
• Cut the fish into small pieces.
• Cook the fish along with mango, Green Chilly, Salt and Turmeric Powder in water.
• Cover the pan with a lid and allow to cook .
• When the fish and mango are cooked well,add coconut paste and let it boil for few minutes.
• Sprinkle Fenugreek powder and remove the curry from fire .
• Add Curry leaves and Coconut Oil.

Recommended Combination: Serve hot with Rice, Kappa puzhukku.