Meen Peera
A traditional dry fish preparation — small fish cooked in an earthen pot with grated coconut, shallots, green chillies, kudampuli, and turmeric until the fish breaks apart and the coconut absorbs all the flavours. Deeply homely and fiercely aromatic.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | small fish (such as sardines or mackerel), cleaned |
| 1 cup | grated coconut |
| 4 cloves | garlic, finely chopped |
| 1 inch | ginger, finely chopped |
| 4 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 tablespoon | coconut oil |
| 1 cup | kokum (or tamarind) water |
| 2 | shallots, sliced |
| 1 sprig | curry leaves |
| — | salt to taste |
Instructions
- 1 In a pan, heat coconut oil and add mustard seeds and fenugreek seeds. Allow them to splutter.
- 2 Add sliced shallots, chopped garlic, ginger, and green chilies. Sauté until the shallots turn translucent.
- 3 Add turmeric powder, red chili powder, and salt. Mix well.
- 4 Add the grated coconut and sauté for a minute.
- 5 Pour in the kokum water and bring it to a gentle boil.
- 6 Add the cleaned fish pieces and gently mix to coat the fish with the coconut mixture.
- 7 Cover the pan and let it cook on a low flame for about 10-15 minutes or until the fish is cooked through.
- 8 Add curry leaves and give it a gentle stir. Cook for another 2 minutes.
- 9 Remove from heat and let it rest for a few minutes before serving.
Tips
For a more authentic taste, use fresh coconut and adjust the spice level according to your preference.