MEEN PEERA

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  INGREDIENTS

SARDINES	500 GM
COCONUT	200 GM
COCONUT OIL	20 ML
GARLIC	40 GM
GINGER	40 GM
GREEN CHILI	25 GM
SHALLOTS	40 GM
TURMERIC	15 GM
CURRY LEAVES	5 GM
KOKUM	25 GM
SEA SALT	TOTASTE

 METHOD

Heat a pot and add coconut oil. Ginger, garlic, shallots, curry leaves, for preparing coconut mixture, (turmeric Kerala chili, shallots, curry leaves, grated coconuts and salt) pulse together grated coconut, turmeric powder, Kerala small green chilies, curry leaves, and salt. Add this coconut mixture to the pot. Add cleaned sardines to it and mix well. Be careful not to break the fish pieces. Add about a cup of hot water just enough to cover the fish pieces and kokum (kudam puli) Mix together and cover and cook for about 10 minutes. Cook the fish with the lid open now stirring occasionally until the water has dried up. Serve with steamed rice.

Meen Peera (SARDINES). Serving Size: 200 gram. 310Cal. 52% 29g Carbs. 19% 4g Fat. 37% 18g Protein.