Name: Mullan Meen Pattichathu with Video
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 Grams Mullan (Cut and clean); 5-6 Nos Shallots/ small onion; 4-5 Nos Green chilies; 1 Inch Ginger (Small piece); 1 String Curry leaves; 1 1/2 Tsp Chilli powder; 1/2 Tsp Turmeric powder; 1 Cup Shredded coconut; 2 Nos Kodampuli/Fish tamarind (Soak ); Curry leaves; 1 Tbsp Coconut oil

Mullan Meen Pattichathu with Video

Mullan Meen Pattichathu is a delightful fish recipe from God’s Own Country with a tangy spicy flavor. The lightly flavored Mullan Peera Pattichathu goes very well as a side dish with hot steamed rice. Usually small fish with bones are favored for Fish Peera. Fish Peera is unique and special with small fish cooked in a spicy coconut mixture in low flame until done. Fish is nutritious, rich in vital nutrients required for body. You can explore a well detailed Fish or Meen Peera here that can be easily prepared at home.In this curry we grind coconut with few masala that make curry thick and combine all together. Main tips to follow is wash the fish well to avoid smell and clean the blood portion so it wont create bad smell in fish. And more tips if the tamarind is fresh the gravy is very tasty. It is a mild flavourful and delicious fish curryfrom the cuisine of middle kerala. it goes well with steamed rice or pathiri. Mullan Peera Pattichathu traditional styled dish with lip smacking flavor and aroma. Mullan Peera can be easily prepared at home with minimum ingredients. Fish is nutritious, rich in vital nutrients required for body. Do try this at home and here you go with the detailed recipe.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cuisine Kerala

Servings Servings

Ingredients

250 Grams Mullan Cut and clean
5-6 Nos Shallots/ small onion
4-5 Nos Green chilies
1 Inch Ginger Small piece
1 String Curry leaves
1 1/2 Tsp Chilli powder
1/2 Tsp Turmeric powder
1 Cup Shredded coconut
2 Nos Kodampuli/Fish tamarind Soak
Curry leaves
1 Tbsp Coconut oil

Instructions

First cut and clean the fish.
Wash Kodampuli and then soak it in one cup hot water for 10 minutes.
Take a blender add shallots, green chilies, ginger and coarsely crushed, and keep it aside.
Then in the same blender add shredded coconut,chilli powder, turmeric powder and coarsely crushed.
Mix both the mixture together.
Take a Meen chatty or to a deep pan add fish , coconut mixture, and curry leaves, mix well.
Then add salt Kodampuli soaked water , mix well with your hands and keep it in a medium flame till it starts to boil , then reduce the flame to low and cook it covered for about 5-6 minutes.
Open the lid and continue to cook the fish a medium high flame until most of the liquid has dried up.
Lastly drizzle a tablespoon of coconut oil and more curry leaves.
Turn off the heat but keep covered until ready to serve.
Serve with steamed rice, chapati .. etc