Meen peera
Meen peera, from above
Non vegKerala

Meen peera

Small fish steamed with crushed coconut and kudampuli. Kerala's dry fish dish of the day.

30 minTime
22 gProtein each
mediumSpice
Peera pattichathu1 chapter · 1 min read

Make it your way

Grandma's waySmall fish, crushed coconut and kudampuli.
The original
269kcalsame
22 gproteinsame
4 gfibresame
30minutessame

Meen peera, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish400 g anchovies (netholi) or small sardines, cleaned
Fresh grated coconut1 cup
Shallots8
Ginger2.5 cm
Garlic4 cloves
Green chilli2
Turmeric (ground turmeric)½ tsp
Kudampuli2 pieces, soaked
Water½ cup
Coconut oil1 tbsp
Curry leaves3 sprigs
Saltto taste

Method

3 steps
  1. 1Crush coconut, shallots, ginger, garlic, green chilli and turmeric coarsely.
  2. 2Spread fish in a clay pot or pan with kudampuli, salt and water. Top with the coconut mix and curry leaves.
  3. 3Cover and cook on low 10 minutes, then mix gently and cook uncovered until dry. Drizzle coconut oil.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Meen peera: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kerala parotta60 min
Bread or rice Jeera rice30 min
With a main Nadan kozhi curry50 min
With a main Kerala sambar55 min
To drink Kulukki sarbath5 min
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