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Meen Perattiyathu (Stir Fried Fish- Kerala Style)

 

 

Meen Perattiyathu is a dish close to my heart eversince I tasted this some years back. This dates back to 2005, when J was posted in Secunderabad. As luck would have it, a couple of J’s classmates from Sainik Schook, Kazhakkoottam, were also here. We made it a point to meet up every weekend. It was during one of those get togethers that I tasted Choora Perattiyathu prepared by my dear friend Bindu. All of us were bowled over by this dish. Had it not been for the bones, it could have easily been passed off as a chicken dish. Now whenever us, friends, recollect the good old days, the conversation veers into Bindu’s special Choora Perattiyathu. 🙂

I always wanted to try out this recipe, but never really got the opportunity. So this time, when I got fish, I didn’t have to rack my brains. It was going to be meen perattiyathu. Ideally this dish tastes best if Tuna fish is used. I used the White Tuna, known as Kera in Malayalam. The fish needs to be cut into bite-sized pieces for this dish. It is better to use a non-stick pan for this dish or else it will stick to the bottom of the pan

 

 

Meen Perattiyathu

Source: Bindu

Meen Perattiyathu (Stir Fried Fish- Kerala Style)

Meen Perattiyathu is a dish close to my heart eversince I tasted this some years back. This dates back to 2005, when J was posted in Secunderabad. As luck would have it, a couple of J's classmates from Sainik Schook, Kazhakkoottam, were also here. We made it a point to meet up every weekend. It was

Ingredients
  

  • 500 gms Fish cut into chunks
  • 2 Onion Chopped
  • handful shallots Thinly sliced - a
  • 1 chopped ginger " Finely - piece
  • 5 - 6 cloves chopped garlic Finely
  • 3 - 4 green chillies Finely chopped
  • 2 sprigs Curry leaves
  • 1 - 1/2 teaspoons Kashmiri Chilli powder - (adjust to suit your taste)
  • 1/2 teaspoon Turmeric powder powder
  • 1/2 teaspoon Pepper powder powder
  • 1 teaspoon Fennel seeds
  • 1 Cinnamon " - stick
  • to taste Salt

Instructions
 

  • Powder the fennel seeds and cinnamon stick together and keep aside.
  • Heat oil in a non stick pan.
  • Saute the onions, shallots , ginger, garlic, green chillies aand curry leaves till almost brown.
  • Tip in the fish pieces along with salt and mix well.
  • Cover and cook on low heat till half done.
  • Do NOT add water.
  • When the fish is half cooked, add the chilli powder, turmeric powder and pepper powder and stir well.
  • Cover and cook further till the fish is done.
  • Add the powdered fennel and cinnamon and stir.
  • Cook till the water content is no more.
  • Serve hot with rice.

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