Mathi Peera Pattichathu (മത്തി പീര പറ്റിച്ചത്), is an authentic preparation of sardine fish (mathi) on which a generous proportion of flavor and taste is added by the grated coconut masala. Though sardine typically cut to 3-4 pieces is used for this dish, similar preparation with smelt (Netholi) is also very common. When using sardine, the preparation is great when using the less oily version of the fish.
Ingredients
- Mathi/sardines : 25
- Shallots (small onions) : 7
- Ginger piece : 1 inch
- Green chilli : 13 adjust
- Garlic : 8 cloves
- Turmeric powder : ½ T- sp
- Grated coconut : 2 ½ Cup
- Gambooge (Kudam puli ) : 3piece adjust
- Coconut oil : 2 Tbl-sp adjust
- Curry leaves : 3 sprigs
- Salt for taste
Method
- Clean the fish and cut it into small pieces (I cut each fish into 3 pieces).
- In a mortar add the ginger, garlic, green chilli, shallots and curry leaves and crush it (see the pic).
- Then add the coconut with enough salt and turmeric powder; crush it (just like the masala of thoran/poriyal).
- In an earthen pot, add 1 Tbl-sp of oil and add the masala mixture; sauté it for about 5 minutes for avoiding the raw smell of the masala.
- Then add ¾ cup of water, fish and kudam puli and mix it gently .
- Close the lid and cook it for about 7 minutes or until cooked.
- Open the lid and pour 1 Tbl-sp of oil and close the lid for about 2-3 minutes.
- Switch off the stove and wait for 15 minutes, then mix it gently without breaking the fish.
