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Mathi peera recipe in Kottayam style

Written By Kottayam Kitchen on Thursday, December 28, 2017 | December 28, 2017

Mathi or Sardine Peera or fry is the superb tasty food for Kerala cuisines especially in Toddy shops and typical lunch menu for most of the Keralites.Also Sardine is rich in Omega 3 fatty acids and is delicious which tempts everyone to eat more rice.Yes,Its yumm for our palates.We can prepare this curry either with Kozhuva or sardine/mathi with lots of coconut flavour.Lets see how to prepare this typical Kerala cuisine. 
Mathi Peera

Ingredients needed

  1. Sardine/Mathi – 10 – 12
  2. Kudam Puli - 3 or 4 
  3. Grated coconut – 1/2 – 3/ 4 cup
  4. Pearl onions – 5 – 8 sliced
  5. Green chillies  or Dried red chillies  6 – 7 sliced 
  6. Ginger – 1 inch finely chopped 
  7. Turmeric powder – 1/2 tsp
  8. Chilli powder – 1 /4 Tsp
  9. Fenugreek powder – 1/4 tsp
  10. Curry leaves – 1-2 sprigs
  11. Salt – To taste
  12. Coconut Oil – 2 tsp


1.Clean and cut fish into medium size.
2.Combine grated coconut, chilli powder, turmeric powder, green chillies, ginger, curry leaves and salt in a claypot/manchatti
3.Crush everything together with hands and add then add Kudam puli(which was already soaked in warm water fro 10 minutes)and fish pieces. 
4.Add around 1 cup water, cover with the lid and cook until all the water is evaporated,in medium heat until the fish is cooked.
5. Finally add coconut oil. Mix well and switch off stove.

Try out this recipe and let me know how it taste for you.


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