Ingredients (Serves 5 – 6)
1. Tilapia – 3 fillet (Around 450 gm), cut into small pieces
2. Grated coconut – 1.5 cups
Turmeric powder – 1/2 tsp
Pearl onions – 10 – 12, sliced
Ginger – 1 tbsp, finely chopped
Garlic – 1 tsp, finely chopped
Green chilies – 5 – 6, chopped
Curry leaves – 2 sprigs
Salt – To taste
3. Kudam puli – 2 – 3 small pieces, soaked in 1/2 cup water
4. Coconut oil – 1 tbsp
Method
Place all the ingredients numbered 2 in a man chatti / clay pot and crush well with your fingers (njeruduka). Add the fish pieces and kudam puli pieces along with the water in which they were soaked. Mix well. Cook covered for 10 – 12 minutes until the fish pieces are almost done, stirring once or twice in between. Open, mix well and cook for 2 – 3 minutes until the water is almost evaporated and fish pieces are done. Taste-check for salt. Switch off. Add a tbsp of coconut oil and a few curry leaves. Serve with rice and other side-dishes. We had it with rice, moru curry and radish mezhukkupuratti.
Cool, going to try it. Your radish mezhukkupuratti looks delicious. Can you share recipe of that too!!
Sure, will share the recipe soon 🙂
I tried it. It tastes good!!
Thanks for your feedback, Jancy..
Your tilapia peera inspired me to make peera with red snapper fillets. It came out well. Your step by step demonstration using pictures is very well done.
Wow! Never thought that this kind of recipe existed.That looks really yummy. I am really loving your recipe blog. By the way, sweet and sour tilapia is also a must try. It originated here in Asia. Mixing two different flavors in one dish is really not complicated at all. Mixing the tomato paste, sugar, and vinegar is sure to show the sweet and sour taste. Just make sure to add cornstarch to thicken the sauce.
Good peera..easy to prepare as well…
Thanks Nitha!
Can you post radish mezhukkupuratti recipe? It looks so yummy