Non-Veg
Meen Peera (Kerala Fish Peera)
A family recipe since March 2013
A bright, coconut-forward Kerala side made with small fish like smelt or anchovy, tangy kudampuli, and warm spices. It comes together quickly and pairs beautifully with steamed rice.
30 min total4 servings
Ingredients
- Smelt or anchovy - 1/2 kg
- Coconut - 1 cup
- Green chili - 4 whole
- Ginger - 1 whole
- Garlic - 3 clove
- Shallots - 6 whole
- Turmeric powder - 1/4 tsp
- Curry leaves
- Kudampuli (gambooge) - 2 whole
- Salt
- Coconut oil - 1/4 tsp
- Coconut oil - 1 tbsp
- Water - 1 tbsp
Instructions
- 1Wash and clean the fish thoroughly, then pat the pieces dry so they hold together while cooking.
- 2Grate 1 cup of coconut, then add it to a grinder with 6 shallots, a 1-inch piece of ginger, 3 garlic cloves, 4 green chilies, 2 kudampuli (gambooge) and 1/4 tsp turmeric powder; grind to a coarse paste.
- 3Heat 1/4 tsp coconut oil in a pan over medium heat, then add the coconut paste, the cleaned fish, salt to taste and 1 tbsp water; stir gently to combine.
- 4Cover the pan and cook on medium flame for 5 minutes, allowing the fish to cook through and the coconut to release its aroma.
- 5When the fish is cooked and the coconut is fragrant, add the remaining 1 tbsp coconut oil and mix gently but firmly so the fish stays intact.
- 6Remove the pan from heat and transfer the dish to a serving bowl.
- 7Garnish with curry leaves and serve the meen peera with steamed rice as a side dish.
- 8Optional: finish with a squeeze of lime before serving for a bright, tangy lift.