Meen Peera / Meen Thoran The Real Taste of Kerala മീൻ പീര

Meen Peera / Meen Thoran

     Meen Peera Kerala-style fish with coconut. You can use a variety of fish with bones for this recipe but it works especially well with netholi (anchovies) and baby sardines (mathi). Let's see how we can prepare this tasty recipe.....

For this video, please go through the following link.........

Preparation time: 10 minutes 

Cooking time: 20 minutes

Serves 4-6

Ingredients:

1. Anchovies   -  250 gms, cleaned, use whole( if large one, cut in to two), heads removed.

2. Green Chillies- 4-6, chopped (depending on your taste increase or decrease).

3. Garlic- 2-4 cloves.

4. Ginger- 1 inch, slice into small pieces.

5. Shallots- 4-6 numbers, sliced (you can use 1 medium sized onion).

6. Tamarind – 10 gm. You can also use Kudampuli/Fish tamarind.

7. Freshly scraped coconut - 1 cup.

8. Water -  1/4 cup.

9. Coconut oil- 1 tbsp.

10. Salt.

11.Curry leaves.

Method of Preparation:

1. Clean and wash the fish using salt and lemon juice and cut it into small pieces.

2. Slice small onions after removing the skin. Hand mix grated coconut, sliced onion, chopped ginger, crushed green chillies , salt, chilly powder and turmeric powder. (mixing with hands makes a meal more tastier.) 

3.Add tamarind ( or kudampuli) juice. Mix well.

4.Take fish pieces in a earthen pan or meen chatti, add coconut mixture and mix it well.

5. Add little water and cover the pan with a lid and cook in medium flame until all the water gets evaporated.

6.Sprinkle 2 tablespoon coconut oil over the dish just before removing it from fire, and cover the pan...... Keep them covered until ready to serve.

7.Serve hot with rice

Note –

1.Use fresh fish with fresh coconut scrapings.

2. You can substitute kudampuli/tamarind with irumban puli or raw mango.