A fusion recipe of the popular Kerala seafood delicacy -“meen peera pattichathu.” This dish is surely finger licking with the sweetness of the coconut, tanginess of kiwi fruit & the acidic hit of the shallots!
Anchovies/netholi – 500 g
Kiwi- 5, cut into slices
Freshly grated coconut – 1/2 cup
Ginger – 1” piece, crushed
Garlic – 4 pods, crushed
Shallots – 1/2 cup, thinly sliced
Green chilies- 2, slit lengthwise
Mustard seeds- 1/4 tsp
Fenugreek seeds- 1/4 tsp
Dry red chili flakes- 1 tsp
Curry leaves- A small sprig
Oil- As needed
Salt- To taste
Method: Grind the grated coconut along with turmeric powder and garlic. Keep this aside. Heat oil. Splutter mustard seeds & fenugreek seeds. Add crushed ginger & curry leaves. Add shallots & green chilies and sauté until translucent. Next add the anchovies along with the kiwi and the prepared coconut paste. Cover with a lid and cook for 10-12 mins. Sprinkle some dry red chili flakes & curry leaves and cook for another 5 mins until the fish is cooked well. Drizzle some coconut oil & keep it covered for another 5 mins. Serve hot with a plate of steamed rice and other side dishes and enjoy!
* Recipe courtesy – Chef Suresh Pillai