Meen podi || Fish Powder | Traditional Cooking And Preparation| Kerala Style Meen Podi |Ep:No:48
Here is the recipe of dry fish powder.
Its a good combination with rice and tapioca.
Ingredients
Dry Red Snapper Fish - 1 Nos
Bird's Eye Chili - 18 Nos
Small Onion - 1 Nos
Grated Coconut- 2 Table spoon
Method of Preparation
Here using dry Red snapper fish for the dish.
Remove outer skin , head and fins of the fish.
Its not necessary to remove the skin before cooking.
Preparing the dish in very small quantity ,that's why took only one fish.
For grilling the fish we need live coals in the fire wood.
After preparing rice or porridge in the house, we used to have such live coals.
Keep the fish pieces over the live coals.
Usually during rainy season and the time where we prepare Malabar tamarind we have such big live coals.
And that's the ideal time to prepare these kind of dishes.
This is the ancient style of cooking methods and hence no need to wash dry fish.
Remove the skin, head and fins before grilling or else remove all these after grilling
Its easy to remove skin ,head and fins of fish after grilling.
You can use any dry fish of your choice.
Tastes good if you use big fishes.
After keeping fish over live coal, blow air so that it produces more heat and cook properly.
After keeping fish over the live coal, we can see the fumes are coming out from the fish ,its due to the salt and the water content from it.
And it doesn't mean that the fish is burning or cooked properly.
Moreover you can hear some tik- tik noises from fish while its grilling.
While removing the skin of the fish , it becomes small small pieces since its a small fish.
And it will not happen if we use pieces of big fish.
There is no point in looking its shape and structure of fish as we are going to make it as powder .
Flip the fish pieces when one side is cooked well.
Keep the fish over the live coal, not over to the ash.
If fish is on the ash, it will not cook properly.
Transfer to a plate , if fish is cooked well.
Blow and remove ash from the fish , if any.
Take one small onion and 18 Bird's eye chilies.
You can adjust the number of chilies as per your spice level.
Moreover its a spicy dish too.
That's why adding this much chilies.
Bird's eye chili is mandatory in this dish.
Green chilies or red chilies will not provide the exact taste.
Take 2 table spoon full of grated coconut.
If you like to get more taste of the coconut,you can add upto 2 to 3 tablespoon extra grated coconut.
But if we take less coconut,the taste of grilled fish will be more than that of the taste of the coconut.
As the amount of coconut increases , the salt in the dry fish reduces to an extend.
But still be cautious those who have high blood pressure as salt in the dry fish can increase the blood pressure.
Dry fish is not recommended for those who suffering from skin diseases.
Preparing the dish in the stone grinder adds tastes to it.
Keep the grilled fish over the stone grinder and gently grind it.
With hands make the grinded fish into powder.
So that the bones in the fish also will be powdered and join altogether.
The bones in the fish is the richest source of calcium.
Now grind Bird's eye chilies along with one small onion.add grated coconut.
Gently crush the grated coconut once and smash with the hands to mix.
Altogether mixing with hands helps to mix fish with crushed coconut , spiciness of birds eye chili spreads up properly and taste of small onion spreads evenly.
Do not over grind the coconut as it can alter the taste of dish.
Should not add salt to the dish as dry fish already has salt in it.
We can prepare the same using the small jar of the mixi.
First grind grilled fish , Bird's eye chilies and small onion together.
And then add grated coconut and whip once.
Make sure that coconut is not grinded fully .
Best combination with hot rice and tapioca.
Do try and give us a feed back
Comments
Post a Comment