Meen Peera / Meen aviyal / Fish in coarse coconut paste

Meen peera, a traditional dish commonly made in every Kerala house.
This is made with small fishes like Netholli( smelt or anchovies). Back at home, we have a lady who brings really fresh fishes at home, at times she brings lots of Netholli's, and that's the time to celebrate with good smelling "Meen peera" This can also be made with canned tuna fish, and here goes a good lunch with 'Meen peera'.

Ingredients:
1/2 kg anchovies/ smelt
1 cup grated coconut
2-3 piece kudampuli / Gambooge ( tamarind can be substituted)
3-4 green chillies
4-5 garlic pods
1 piece ginger( equal to the garlic taken)
4-5 shallots
1/2 tsp chilly powder
1/2 tsp turmeric powder
curry leaves
water
oil
salt to taste

Method:
Wash and clean the fish.
Soak kudampuli in water.
Mix grated coconut, crushed ginger, crushed garlic, crushed shallots, green chillies,
turmeric powder, chilly powder, kudampuli, curry leaves, salt and fish.
Pop mustard seeds, add the fish mix and cover with a lid and cook on a medium flame.
Serve hot with rice.....Happy meal!!!

Note: Usually " Manchatti " ( earthen cookware) is used to cook fish in Kerala. If u dont have one any vessel of your choice can be used.
Kudampuli or Gambooge is a very essential ingredient for cooking seafood, mostly in fish recipes.