Meen Peera

Ingredients 
Netholi fish: 400g
Grated coconut: 1 cup
Shallots: 6-7 Nos.
Ginger (chopped): 1 tbsp
Raw mango (sliced): half a cup (depends on the sour)
Green chilly: 3-4 nos.
Curry leaves
Turmeric powder: 1/2 tsp
Salt
Dried chilly: 1
Mustard seeds
Oil
Method
Wash and clean the fish and keep it aside.
Chop the shallots, ginger, green chilly and raw mango.
Make a coarse paste by mixing grated coconut, 4-5 shallots, ginger, green chilly, a handful of raw mango and 2-3 curry leaves. Transfer this into a bowl and mix well with hand.
Steps:
Heat oil in a pan, preferably meen chatty (earthern pot). Add mustard seeds.
When it pops up, add remaining chopped shallots, dried chilly and curry leaves.
Add the ground mix and saute well.
Add the fish pieces and mix well.
Add the rest of mango pieces, curry leaves and enough water to cook the fish pieces.
Cover it with a lid and cook for 5-7 minutes. Don’t forget to stir in between.
Remove the lid and allow the water content to evaporate completely.
Remove it from flame. Serve hot!!!