Meen Peera, is a culinary gem from Kerala. This dish traditionally utilizes small fish, such as sardines or anchovies, as its main ingredient. However, it offers a versatile palate that can readily accommodate other types of fish as well.
This particular recipe spotlights white sardines, a choice that lends a distinct flavor and texture to the dish. Often enjoyed as a side dish, Fish Peera embodies the balance and harmony that characterizes Kerala’s cuisine, delicately melding the heat of spices with the tang of ingredients like ‘kudampuli’ (a variety of tamarind) or grated coconut.
- Shallots – chopped
- Green Chillies – chopped
- Ginger – chopped
- Garlic – chopped
- Turmeric Powder
- Salt to taste
- Curry Leaves
- Coconut Oil
For the Coconut Paste:
- Grated Coconut
- Green chilies
- Begin by crushing or coarsely grinding the coconut, shallots, garlic, green chilies, and ginger. Ensure not to add any water during this process.
- In a clay pot, assemble the fish, shallots, the prepared coconut mixture, Kudampuli (also known as Malabar Tamarind), green chilies, chopped garlic, chopped ginger, curry leaves, turmeric powder, coconut oil, and salt.
- Add just enough water to allow the fish to cook thoroughly.
- Stir all the ingredients together to ensure they’re well combined.
- Cover the pot and allow it to cook for about 10-12 minutes, or until the fish is fully cooked and the mixture has reached a dry consistency.
- For a final touch, drizzle the dish with a bit of coconut oil.
Serve Meen Peera hot, ideally alongside steamed rice.
Watch this recipe here – Meen Peera
Anurekha is a home chef with a flair for culinary experimentation. She relishes the process of exploring new recipes and playing with unique ingredients in her kitchen.
Having grown up in a family that held home-cooked meals made from scratch in high regard, her passion for cooking was cultivated from an early age. This familial tradition of valuing homemade food has deeply influenced her culinary journey and has remained a significant aspect of her life.
Anurekha finds immense gratification in the art of preparing a delicious meal and the joy of sharing it with her loved ones. There’s something remarkably rewarding about the act of nurturing through food, and it’s this aspect of cooking that continues to fuel her.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.