Meen Peera (Kerala Style Fish Recipe with Shredded Coconut)
Description:
Meen Peera is a traditional Kerala-style fish recipe that beautifully combines the richness of fresh coconut with the delicate flavor of fish. It is one of the many coconut-based fish dishes from Kerala, known for its light yet flavorful nature. If you are a fan of Kerala cuisine, this dish will quickly become one of your favorites, especially if you love dishes like Kerala-style fish curry or meen pattichathu. While you can use various types of fish with bones, the recipe works exceptionally well with sardines (locally known as mathi or chaala). The use of fresh coconut, aromatic spices, and coconut oil makes this dish a true delight for the tastebuds, capturing the essence of God’s Own Country in every bite.
Cuisine: Kerala
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardine fish | 500 grams |
| Fresh coconut (grated) | 1 cup |
| Shallots | 10 |
| Green chilies | 3 |
| Dry red chili (crushed) | 1/4 tablespoon |
| Ginger | 2-inch piece |
| Garlic | 3 cloves |
| 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) | 2 pieces (1 for cleaning fish) |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Instructions
-
Cleaning and Marinating the Fish:
Begin by thoroughly cleaning the sardine fish. Once cleaned, marinate the sardines with a small piece of kudampuli (Malabar tamarind) and salt. Let it sit aside for about 10 minutes to absorb the flavors. After 10 minutes, discard the kudampuli and rinse the fish under running water until thoroughly cleaned. Drain any excess water from the fish. To ensure that the fish absorbs the spices well, cut each sardine into three pieces. -
Preparing the Coconut Mixture:
In a mortar and pestle, or using a mixer grinder, coarsely crush or grind together the grated fresh coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves, and crushed dry red chili. If using a mixer grinder, pulse it a couple of times to achieve a coarse mixture. This will create a fragrant, textured paste that is key to the flavor of the dish. -
Cooking the Sardines:
Add the cleaned sardines into a meen chatti (traditional earthenware pot) or a regular cooking pan. To this, add the prepared coconut mixture, along with 2 large pieces of kudampuli. Mix the ingredients together, ensuring the fish is evenly coated with the coconut-spice paste. Using your hands to mix is traditional, but you can also use a wooden spoon to do this. -
Adding Spices and Oil:
To the mixture, add salt, coconut oil, fenugreek powder, and turmeric powder. Mix everything well to incorporate the flavors. Add a little water, just enough to cover the fish, and gently press down on the fish with a wooden spoon to ensure everything is submerged in the mixture. -
Cooking the Fish:
Cover the pan with a lid and cook the dish on high flame until it begins to boil. Once boiling, reduce the heat to a medium flame and continue cooking for about 5 to 6 minutes. Keep the lid slightly open to allow steam to escape, and stir the fish occasionally. This will help in reducing the liquid and intensifying the flavors. -
Final Step:
As the water begins to reduce, remove the lid entirely and continue to cook the dish on medium-high heat until most of the liquid has evaporated. Be careful not to let the dish burn as the coconut mixture can stick to the bottom. The dish is ready when the fish is cooked through and the flavors have melded together into a rich, fragrant curry.
Serving Suggestions
Serve Meen Peera hot with a side of steamed rice for a traditional Kerala-style meal. For an extra touch, pair it with whole wheat lachha paratha, which adds a delightful texture and complements the rich coconut flavors of the fish. This dish is perfect for a wholesome, protein-packed dinner that captures the essence of Kerala’s coastal cuisine.
Pro Tips:
- The coconut oil plays a crucial role in enhancing the aroma and flavor of the dish, so don’t skip it.
- If you can’t find fresh coconut, you can use desiccated coconut, but fresh coconut gives a much better taste and texture.
- The use of kudampuli (Malabar tamarind) is vital to the traditional taste of this dish. Its tangy flavor balances the richness of the coconut and fish beautifully.
Enjoy the flavors of Kerala in your kitchen with this authentic Meen Peera recipe!
