Another seafood delicacy from the God’s own country, Kerala. Here I am sharing my mother’s recipe for fish peera/ dry fish preparation with coconut. She is a Home Science major and was always interested in giving her own interpretation of the stuff that she learned in her “cooking laboratories”. This is one such recipe and I am sure it will leave you wanting for more…
Tilapia fillets 3 fillets
White/yellow onions 1 medium, finely chopped
Green chilly 2 medium, slit
Grated coconut ½ cup
Gambodge (Kudampuli) 2 nos
Curry leaves 3 sprigs
Turmeric powder ½ tsp
Red chilly powder 1 tsp
Salt as needed
Water ½ - ¾ cup
Clean and cut the tilapia fillets into medium pieces. Soak the Gamboge in ¾ cup water for 10 minutes.
In a deep mouth pan, add the grated coconut, chopped onions, green chilly, curry leaves, turmeric powder, red chilly powder and salt. Crush this well with your palm and add the fish pieces and mix again. Add the soaked gamboge along with water. Mix well and cook at medium high heat until the fish pieces are well cooked. Once fish pieces are soft and cooked through, mash them using a spoon. Cook the shredded fish until all water evaporates. Serve warm with rice…
Notes: You don’t have to shred the fish pieces, you can keep it as such and let all the water evaporate..