Ingredients
1.Netholi /Kozhuva - 1/2 kg
2.Grated coconut - 1 cup
3.Ginger - 1 medium piece
4.Shallots /Kunjulli - 10 no
5.Green chillies - 5 to 7
6.Curry leaves
7.Red chilli powder - 2 tsp
8.Pepper corns - 1/4 tsp
9.Kudam puli /Kokum - 3 pieces
10.Salt to taste
11.Coconut Oil - 2 tsp
Preparation
1.Clean the fish ,if you wash the fish with little crystal salt it will remove the stingy smell of fish.Or other wise wash it 2 or 3 times till the water becomes clean .Drain it out and keep it aside.
2.Then soak the kodumpuli in little water for 10 mts.
3.So using a mixer grinder just crush the coconut,shallots,red chilli powder,turmeric powder,pepper corns,ginger,green chillies and salt.Just like that we prepare for the avial.Do not make it into paste form just to crush it.
4.Mix the fish with the crushed mixture and curry leaves and kokum/kodum puli with 1/2 cup of water.Keep it in medium flame to cook it.
5.Cover it with a lid and cook it for 8 mts and then cook it uncovered for another 10 mts till all the water evaporates out from it.Do not stir it with a spoon because the fish will break in to pieces.
6.Last add the raw coconut oil , it will give nice smell and taste to the peera pattichath.