One of my favourite seafood dish - Meen Peera, a speciality of Kerala. It is usually made with small fish like anchovies, netholi, chooda or small sardines.
Anchovies or any other small fish - 500 gms
Curry leaves - a few
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Kudampuli or fish tamarind - 1 or 2 pieces
Salt to taste
Shredded coconut - 1 cup
Green chillies - 4 or 5
Ginger - a half inch piece
Garlic - 2 or 3 cloves
Turmeric powder - 1/4 tsp
1. Soak kudampuli in 1/2 cup warm water for 10-15 mins.
2. Remove the head and tail of the fish and clean it. No need to cut the fish as we use small fish for peera.Keep aside.
3. Grind the ingredients listed above to a coarse mix without adding water. Keep aside.
4. Heat oil in an earthern pot or pan and splutter mustard seeds. Add the ground paste and curry leaves and give it a mix. Now add fish, the tamarind along with the water used for soaking. Add enough salt and cover and cook till fish is done. You may either make it dry or a little runny.
Serve hot with kanji or rice.