Ingredients
Fish fillets 1 1/2 cups
shallots / chuvannulli 10
green chillies 3 or more
ginger piece 1/2 " length
coconut grated 1 1/2 cups
curry leaves few
turmeric powder 1/4 tsp
chilli powder 1/2 tsp
kokum / kudam puli 3 small pieces
coconut oil 1 Tbsp
salt
How to prepare
Crush coconut, green chillies, shallots , ginger and curry leaves as we do for aviyal.
Cook fish with kudampuli, salt and the powders with little water.When it is about 3/4 cooked, add the crushed ingredients and reduce water. Fish with less bones is good for this. If you use sardine, remove bones after cooked (mullu kudanju kalayuka). Pour the coconut oil into this and keep covered. Remove from fire. If you like tamarind use it instead of kudam puli.
See the Meen thoran recipe,
I love meen peera, but the last time i had them was atleast 5 years back.
ReplyDeleteIs that not a pity.
Love this fish aviyal, different than thoran i guess :)
ReplyDeletelove to eat fish:))but hubby dear doen't like them:))hope he likes this one...will try
ReplyDeletei have a peera recipe in my drafts! will be posting soon :)
ReplyDeletedear seena
ReplyDeletei am a vegetarian and husband is a non vegetarian.my husband loves mathi.i would like to try out fish avial using mathi.should i remove meen mullu before preparing this dish? how many mathis should i t
Shabna,
ReplyDeleteTry out with 8 or 10 sardines / mathis. Yeah, you have to remove the flesh from the bones. mullu kudanjal mathi.. :) hope to see u back! :)
The above recipe picture has been copied, edited and posted in
ReplyDeletehttp://www.pachakam.com/recipe.asp?id=637&RecipeName=Fish%20Aviyal
This recipe I tried with tuna.. It came out well.
ReplyDeletePreeya