Meen Peera (Kerala Style Fish Recipe with Shredded Coconut)
Meen Peera, a traditional Kerala delicacy, brings together the perfect harmony of fresh sardines, coconut, and aromatic spices, creating a dish thatβs both flavorful and nutritious. This popular fish curry is a true representation of Keralaβs love for seafood, with a unique touch of shredded coconut that adds richness and depth. The addition of kokum (Malabar tamarind) imparts a tangy twist, balancing the spices beautifully. Best served with steamed rice or whole wheat lachha paratha, this dish is not just a meal but an experience of Keralaβs vibrant coastal cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardine fish | 500 grams |
| Fresh coconut (grated) | 1 cup |
| Shallots | 10, finely chopped |
| Green chilies | 3, slit |
| Dry red chili (crushed) | 1/4 tablespoon |
| Ginger | 2-inch piece, chopped |
| Garlic | 3 cloves, chopped |
| Methi powder (Fenugreek powder) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coconut oil | 1 teaspoon (adjustable) |
| Curry leaves | 1 sprig |
| Kokum (Malabar tamarind – soaked) | 1 small piece for marination |
| Kokum (for the curry) | 2 pieces |
| Salt | To taste |
Nutritional Information (per serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 23 g |
| Fat | 16 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 430 mg |
| Cholesterol | 45 mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Kerala
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions
1. Prepare the Sardines
- Start by washing the sardines thoroughly. Then, marinate them with one small piece of kokum (Malabar tamarind) and a pinch of salt. Allow them to rest for 10 minutes.
- After 10 minutes, discard the kokum and rinse the fish well under running water to remove any excess salt. Drain the water and cut each sardine into 3 pieces for better absorption of the flavors.
2. Prepare the Coconut Mixture
- In a mortar and pestle or using a mixer grinder, coarsely crush together grated fresh coconut, ginger, garlic, green chilies, shallots, and crushed dry red chili. If using a grinder, pulse the mixture a couple of times to maintain a coarse texture.
- Set aside the coconut mixture.
3. Combine Ingredients in a Pan
- Take a meen chatti (earthenware pot) or a regular heavy-bottomed pan and add the marinated sardines.
- Add the crushed coconut mixture to the sardines along with 2 pieces of kokum, which will give the dish its signature tangy flavor.
- Mix everything well (using your hands is recommended, but you can use a wooden spoon if preferred).
4. Season the Dish
- Add salt to taste, along with coconut oil, methi powder, turmeric powder, and the remaining curry leaves.
- Stir everything together gently, ensuring the fish is evenly coated with the spices and coconut.
5. Cook the Fish
- Add just enough water to cover the fish. Use a wooden spoon to press the mixture down gently, bringing it together.
- Cover the pan with a lid and cook on high flame. Once it starts boiling, reduce the heat to low and simmer for about 5-6 minutes.
- After 5-6 minutes, uncover the pan and continue cooking on medium-high heat, stirring occasionally, until most of the liquid evaporates and the curry thickens. Be careful not to let it burn. The fish should be tender, and the flavors will be beautifully incorporated.
6. Final Touch
- Once the curry reaches a thick consistency and most of the liquid has reduced, remove the pan from heat.
- Serve the Meen Peera hot, accompanied by steamed rice or whole wheat lachha paratha for a complete meal.
Serving Suggestions
Meen Peera is a versatile dish that pairs wonderfully with steamed rice, allowing the tangy and spicy flavors of the curry to shine. For a more indulgent experience, serve it alongside soft whole wheat lachha paratha, which soaks up the flavorful curry beautifully.
Tips for the Perfect Meen Peera
- Fish Variety: While sardines are traditional, you can also make this recipe with other types of firm white fish like mackerel or seer fish.
- Adjust the Spiciness: If you prefer a milder version, reduce the amount of green chilies and dry red chili.
- Kokum: The kokum adds a distinct tang, but if you donβt have it, you can substitute it with tamarind or a bit of lemon juice, though the flavor will differ slightly.
- Coconut Freshness: Fresh coconut is key to the authentic taste of Meen Peera. If you can’t find fresh coconut, you can use frozen grated coconut as an alternative.
Conclusion
Meen Peera is a delicious and healthy Kerala-style fish curry that combines the richness of fresh coconut, the spiciness of local herbs, and the tang of kokum. With its simple preparation and robust flavors, this dish is a perfect choice for any seafood lover seeking an authentic taste of Kerala cuisine. Try it with rice or paratha for a fulfilling, protein-packed meal that’s both wholesome and flavorful.
