Fish Perattu

Ingredients (Serves 5)

1. Boneless fish (Kingfish, modha (cobia), tilapia, seabass etc) – 500 – 600 gm, cut into small cubes

2. Turmeric powder – 1/4 tsp

Kashmiri chili powder – 2 tsp

Pepper powder – 1/2 tsp

Lemon juice – 2 tsp

Coconut oil – 1 – 2 tsp

Salt – To taste

3. Coconut oil – 3 – 4 tbsp

4. Ginger – 1.5 tbsp, thinly sliced

Garlic – 1.5 tbsp, sliced

Curry leaves – 1 – 2 sprigs

5.  Turmeric powder – 1/4 tsp

Kashmiri chili powder – 3 tbsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Fenugreek powder – 1/8 tsp

6. Kudam puli -1 – 2 small, soaked in water for 5 – 10 minutes and torn into small pieces

7. Salt – To taste

8. Shallots / cheriya ulli – 1/3 cup, halved or quartered depending on the size

Green chilies – 2 , diagonally sliced

Curry leaves – 1 sprig

Coconut oil – 1 – 2 tsp (optional)

Method

1.  Marinate the fish pieces with ingredients numbered 2 for around 30 mts.

2. Heat 2 – 3 tsp coconut oil in a claypot/meen chatti or a deep pan over medium-high heat and add curry leaves, ginger, garlic and saute until they  turn light golden. Bring down the heat and add turmeric powder, kashmiri chili powder, coriander powder and pepper powder. Cook for a minute over low heat. Add kudam puli pieces, few curry leaves and stir well. Now add about 1.5 cups of hot water and salt, to taste. Bring to a boil. Cook for 4 – 6 minutes till gravy thickens. Check for salt. Remove the kudam puli pieces. Switch off the flame and set aside.

3. Heat around 2 – 3 tbsp coconut oil in a pan over medium-high heat. Shallow fry the fish pieces in 1 – 2 batches until cooked through and browned. Transfer to a plate.

4. To the remaining oil, add shallots and curry leaves. Cook for a few minutes. Add cooked gravy and cook for a few minutes. Add fried fish pieces, mix gently and cook for 1 – 2 minutes over low heat. Add a tsp of coconut oil, green chilies and a few torn curry leaves. Switch off the flame. Let rest for 20 minutes before serving. Serve with puttu or rice, seasoned yoghurt and other side -dishes.

 

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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