Meen Peera or Kerala Style Fish Curry Recipe with grated coconut
Meen Peera is a yellow coloured recipe made of small or medium sized fishes like Mathi/ Chaala or Sardine and Natholi or Anchovies.
The yellow colour of the recipe is due to the presence of turmeric powder. The spicy flavour of the recipe is due to the use of green chillies or Bird’s eye chillies. The spicy taste is well combined with the sour flavour of Cambodge or Kudampuli. The use of 2-3 Cambodge/Kudampuli pieces would provide the required sour flavour. The well combined spicy flavour and the sour taste is the unique feature of this recipe. Normally, this recipe is made with Mathi/Chala or Sardine and Natholi/Kozhuva or Anchovies fishes. The aroma of this recipe depends on the type of fish used in this recipe. If you are using the Sardine or Mathi/Chaala the dish has a unique and severe smell, whereas the recipe prepared with Indian Anchovy or Natholi/Kozhuva has a moderate aroma. This recipe is considered to be the easiest of all fish recipes. It would take only 20-30 minutes for its preparation. Have a look at the ingredients used and the method of preparation of this spicy Meen Peera recipe.
Ingredients used in Meen Peera recipe
- 500gms of Anchovies or Natholi/Kozhuva
- 8-12 sliced green chillies or Bird’s eye chilli/Kanthari mulaku
- 4-6 cloves of garlic
- 1-inch ginger pieces, chopped to fine pieces
- 8-9 shallots (sliced to small pieces)
- 2-3 fish Cambodge/Kudampuli pieces
- 1½ cup of grated coconut
- ½ cup of water
- 1 tablespoon of coconut oil
- Salt as per the taste
- 1-2 sprigs of curry leaves
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Method of preparation of Meen Peera recipe
- Clean and wash the fish pieces in clean water and keep it aside. If you are using Mathi/Chaala or Sardine, slice them into medium sized pieces.
- Put the Cambodge/Kodampuli in a glass of water.
- Take an earthen pot or a clay pot and add the ingredients like sliced shallots or onion pieces, chopped ginger pieces, sliced green chillies, Cambodge pieces or Kodampuli along with the water and curry leaves.
- Also, add the fish pieces, salt and the turmeric powder.
- Now, add the freshly grated coconut and mix everything together. If you prefer a fish curry with some gravy, add ¼ to ½ cup of water.
- Heat the pot in a medium flame and cover the lid of the pot.
- Once it starts to boil, simmer the contents for about 15-20 minutes.
- Drizzle one tablespoon of coconut oil and add few curry leaves for the flavour.
- Cover the lid of the pan and switch off the flame.
- Spicy Meen Peera is ready and keep the lid until the recipe is ready to serve.
