Mathi Peera is a Kerala style Sardine preparation cooked in grated and ground coconut mixture. Ingredients Mathi (Sardine) Fish - 500 g Small Onions (Kunjulli) - 10 nos Green Chilly - 6 nos (for hot mathi peera) Raw Mango - 1/2 mango Ginger - 1 inch piece Garlic - 4 nos Turmeric powder - 1 tsp Chilly Powder (optional)- 2 tsp Coconut grated - 1/2 a coconut Curry Leaves - 3 stems Salt - as required Coconut Oil - 3 tbsp Method Clean the fish well. Grind together mildly small onions, green chillies, ginger, garlic, turmeric powder, chilly powder, with grated coconut and 1/2 a cup of water. Heat the above mixture along with raw mango pieces until it starts boiling.. Add the fish and curry leaves into this. Add salt and keep in sim mode until the fish get cooked. Remove from flame. Pour Oil and close the lid for 5 mins. Serve with boiled rice or Kanji (Rice Soup).