Ingredients: grams Sardine fish, cup Fresh coconut - grated, Shallots, Green Chillies, tablespoon Dry Red Chilli - crushed, inch Ginger, clove Garlic, teaspoon Methi Powder (Fenugreek Powder), teaspoon Turmeric powder (Haldi), teaspoon Coconut Oil - adjustable, sprig Curry leaves, Kokum (Malabar Tamarind) - soaked, Kokum (Malabar Tamarind) - for the curry, - to taste, High Protein Non Vegetarian diet
Instructions: To prepare Meen Peera (Kerala Style Fish Recipe with shredded coconut), wash and clean the sardines and marinate it with 1 small piece of kudampuli and salt. Keep aside for 10 minutes.Throw away the kudampuli and wash the fish under running water till cleaned well. Drain all the water. Cut each fish into 3 pieces for better incorporation of flavor.Add the cleaned sardines into a meen chatti (earthenware) or a pan. Keep aside.Crush or coarsely grind (if you are using a mixer grinder for this process, just pulse it 1 or 2 times till you get a coarsely crushed mixture) together coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves and crushed dry red chili.Add the coconut mix and 2 big pieces of kudampuli into the sardines and mix well. (I used my hands, but you could always use a wooden spoon to do this)Add salt, coconut oil, fenugreek powder, turmeric powder and the rest of the curry leaves and mix well.Now add a little water, just enough to cover the fish.Bring the mixture together with a wooden spoon and press down firmly.Cover with a lid and cook on a high flame. When the mixture is boiling, lower the flame and cook for about 5-6 minutes.Now continue to cook the fish with the lid slightly open. Sauté occasionally and cook till water has reduced.Open the lid completely and continue to cook the fish a medium high flame until most of the liquid has dried up. (Take care not to burn the dish).Serve Meen Peera (Kerala Style Fish Recipe with shredded coconut) with steamed rice and Whole wheat lachha paratha for a wholesome lunch.