Sardine Peera

Instructions

1. 1

   Prepare the Coconut Masala

   • In a small blender or food processor, combine the grated coconut, shallots, green chilies, ginger, garlic, and turmeric powder.
   • Pulse 3-4 times for just a few seconds. The mixture should be coarse and crumbly, not a fine paste. Set aside.
2. 2

   Prepare the Kudampuli

   • Rinse the kudampuli pieces under running water.
   • Soak them in 1/4 cup of warm water for at least 15 minutes. This will soften them and release their sour flavor.
3. 3

   Combine Ingredients

   • In a wide, heavy-bottomed pan or a traditional earthen pot (manchatti), add the cleaned sardines.
   • Top the sardines with the prepared coarse coconut masala, salt, and one sprig of curry leaves.
   • Gently mix everything with your hands, ensuring the fish is evenly coated without breaking it.
4. 4

   Slow-Cook the Peera

   • Pour the soaked kudampuli along with its water over the fish mixture.
   • Cover the pan with a lid and cook on low heat for 15-20 minutes.
   • Do not stir with a spoon. Instead, hold the pan by its handles and gently swirl it every 5 minutes to prevent sticking and ensure even cooking.
   • Cook until the sardines are tender and all the excess moisture has evaporated, resulting in a semi-dry consistency.
5. 5

   Finishing Touches

   • Once cooked, turn off the heat.
   • Drizzle the virgin coconut oil over the top and scatter the remaining sprig of curry leaves.
   • Keep the pan covered and let it rest for at least 10 minutes. This allows the flavors to meld beautifully.
   • Serve hot with steamed rice or Kerala matta rice.