Meen Peera (Kerala Style Fish Recipe With Shredded Coconut)
Meen Peera is a Kerala Style Fish Recipe with shredded coconut. I love Kerala-style fish cooked with coconut and if asked what I’d like for lunch, my first options will be either Kerala Style Fish Curry or this meen peera or meen pattichathu. You can use a variety of fish with bones for this recipe but it works especially well with sardines (also called mathi or chaala). Meen peera is a wonderfully light yet flavourful fish recipe from the God’s Own Country. Can’t wait for my next vacation in Kerala!
Have a look at our other popular Fish & Prawn recipes
- 500 grams Sardine fish
- 1 cup Fresh coconut , grated
- 10 Shallots
- 3 Green Chillies
- 1/4 tablespoon Dry red chilli , crushed
- 2 inch Ginger
- 3 clove Garlic
- 1/4 teaspoon Methi Powder (Fenugreek Powder)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coconut Oil , adjustable
- 1 sprig Curry leaves
- 1 Kokum (Malabar Tamarind) , soaked, for cleaning fish
- 2 Kokum (Malabar Tamarind) , for the curry
- Salt , to taste
How to make Meen Peera (Kerala Style Fish Recipe With Shredded Coconut)
To prepare Meen Peera (Kerala Style Fish Recipe with shredded coconut), wash and clean the sardines and marinate it with 1 small piece of kudampuli and salt. Keep aside for 10 minutes.
Throw away the kudampuli and wash the fish under running water till cleaned well. Drain all the water. Cut each fish into 3 pieces for better incorporation of flavor.
Add the cleaned sardines into a meen chatti (earthenware) or a pan. Keep aside.
Crush or coarsely grind (if you are using a mixer grinder for this process, just pulse it 1 or 2 times till you get a coarsely crushed mixture) together coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves and crushed dry red chili.
Add the coconut mix and 2 big pieces of kudampuli into the sardines and mix well. (I used my hands, but you could always use a wooden spoon to do this)
Add salt, coconut oil, fenugreek powder, turmeric powder and the rest of the curry leaves and mix well.
Now add a little water, just enough to cover the fish.
Bring the mixture together with a wooden spoon and press down firmly.
Cover with a lid and cook on a high flame. When the mixture is boiling, lower the flame and cook for about 5-6 minutes.
Now continue to cook the fish with the lid slightly open. Sauté occasionally and cook till water has reduced.
Open the lid completely and continue to cook the fish a medium high flame until most of the liquid has dried up. (Take care not to burn the dish).
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".