'Meenu peera'

This is yet another favorite of the Mallu household - and needless to say, a fav here as well. Want to wow your guests with some traditional Mallu food? this is the way to go. Pair it up with hot rice or chappathis and you have a winner - wholesome, refreshing and truly delish.

This dish is mostly prepared with small fish like sardines or anchovies. The grated coconut imparts a great flavor and texture, one worthy to put it on a pedestal as high as the brilliant meenu curry. The kokum and the chilis are the other stars, and truly deserve the nomenclature. Prepare it in the traditional mannu chatti and you have a winner. It can be prepared in a jiffy and that delish whiff you get as you devour it is reminiscent of home, mom made food and has comfort written all over it. just as it was for me.

You will need:

-Anchovies or Sardines - 350 g

-Kokum- 4 large

-Kaandhari molagu or Green chilis (large) - 4

-Freshly scraped coconut -  1/2 coconut

-Shallots - 10

-Ginger - 1/2 inch

-Garlic - 4 pods

-Turmeric - 1/4 teaspoon

-Mustard seeds - 1/2 teaspoon

-2 sprigs of curry leaves

-Coconut oil to sputter it all in

-Salt to taste

How you go about it:

-Boil 1 cup water and add the kokum to it, set aside

- Sputter mustard seeds in the hot oil. Add the sliced shallots, ginger and garlic and sauté over a low flame till it turns slightly brown in color.

- Add the crushed green chilis to the mix and turmeric and continue to sauté.

- Mix in the kokum water and the kokum to the above sautéd mix. Add salt to taste.

- Add the fish and let it cook for 5 minutes.

-Mix in the scraped coconut and let it cook till water evaporates (maybe another 5 minutes).
-Once cooled, dig in!