Unakka Manga – Meen Peera Pattichathu, Fish in grated coconut masala with dried mango
Author:
Yummy N Tasty
Posted on,
13, Nov 2012
7.7 K views.
1
4.2/5 ( 5 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
20-30 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Fish - 250 Gms, cleaned and cut into thin pieces
- Dried mango pieces - 6-8 Nos
- Coconut oil - 1 Tablespoon
- Curry leaves - 1 sprig
- Water as required
For Coconut Masala:
- Grated coconut - 1 ½ cup
- Red Pearl Onions - 6-8 Nos
- Green chilly - 1-2 Nos
- Turmeric powder - ½ Teaspoon
- Kashmiri chilli powder - ½ Tablespoon
- Salt to taste
Instructions:
- Clean and cut the fish into thin pieces. Wash thoroughly, drain well and set aside.
- Coarsely grind together the ingredients mentioned in 'For Coconut Masala'.
- In an earthenware or pan, add in the coconut masala paste, fish pieces, dried mango pieces, curry leaves and enough water to cook the fish pieces. Mix well.
- Cover and cook for 10-15 minutes on low heat. Don’t forget to stir in between.
- Remove the lid and allow the water content to evaporate completely on low-medium heat. Stir occasionally.
- Spread one tablespoon coconut oil over the cooked fish thoran. Close it with a lid.
- Remove from heat. Keep it covered for 10 minutes.
- Then serve with rice.
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Unakka Manga – Meen Peera Pattichathu, Fish in grated coconut masala with dried mango
| Author - Yummy N Tasty |
| Posted on - 13, Nov 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/unakka-manga-meen-peera-pattichathu-fish-in-grated-coconut-with-dried-mango/ |
| Cooking time - 20-30 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Fish - 250 Gms, cleaned and cut into thin pieces
- Dried mango pieces - 6-8 Nos
- Coconut oil - 1 Tablespoon
- Curry leaves - 1 sprig
- Water as required
For Coconut Masala:
- Grated coconut - 1 ½ cup
- Red Pearl Onions - 6-8 Nos
- Green chilly - 1-2 Nos
- Turmeric powder - ½ Teaspoon
- Kashmiri chilli powder - ½ Tablespoon
- Salt to taste
Instructions :
- Clean and cut the fish into thin pieces. Wash thoroughly, drain well and set aside.
- Coarsely grind together the ingredients mentioned in ‘For Coconut Masala’.
- In an earthenware or pan, add in the coconut masala paste, fish pieces, dried mango pieces, curry leaves and enough water to cook the fish pieces. Mix well.
- Cover and cook for 10-15 minutes on low heat. Don’t forget to stir in between.
- Remove the lid and allow the water content to evaporate completely on low-medium heat. Stir occasionally.
- Spread one tablespoon coconut oil over the cooked fish thoran. Close it with a lid.
- Remove from heat. Keep it covered for 10 minutes.
- Then serve with rice.
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