Meen Peera | How to make Meen Peera

By Vidya Lohith  |  12th May 2016  |  
5.0 from 1 review Rate It!
  • Meen Peera, How to make Meen Peera
Meen Peeraby Vidya Lohith
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

46

1





About Meen Peera

Fish peera aka Meen peera is more of a South Kerala dish, to be specific from Kottayam. Like all other states, each district of Kerala have their own recipes when it comes to food. Fish/ Meen peera is nothing but a dish made with lots and lots of coconut. It can also be related to the Vegetable dish thoran. Ideally it can be called as fish thoran too. I have adapted the recipe from a malayalam magazine (Vanitha) in which seer fish was used.

Meen Peera is delicious and authentic dish. Meen Peera by Vidya Lohith is a great option when you want something interesting to eat at home. Restaurant style Meen Peera is liked by most people . The preparation time of this recipe is 10 minutes and it takes 15 minutes to cook it properly. Meen Peera is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Meen Peera. Meen Peera is an amazing dish which is perfectly appropriate for any occasion. Meen Peera is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Meen Peera at your home.

Meen Peera

Ingredients to make Meen Peera

  • White Sardines/Velluri - 250 gms Cleaned with head cut
  • Coconut Oil 2-3 tsps
  • Turmeric Powder 1-2 tsp
  • Fish Tamarind/ Kudam Puli/ Gambooge 2-3
  • Crushed Peppercorns 5-6 tsps (As per taste)
  • Water 1 - 2 tbsps
  • Salt as per taste
  • Grated Coconut 75-100 gms
  • Shallots 20 gms (15-20 nos)
  • Ginger 10 gms ( one small piece)
  • Green chillies 4-5 nos (as per taste)
  • Curry Leaves 1 spring
  • Salt as per taste

How to make Meen Peera

  1. Place a wok and pour in the oil. When the oil is hot enough,saute the fish with turmeric powder and salt. It is better not to use a spoon and just lift the wok and turn and shake it around.
  2. Pour in very little water (if required) since fish emits water, and cook along with the tamarind.
  3. Grind together, coconut, ginger, shallots, curry leaves, salt, green chillies to a thick paste. When the fish is cooked, add in the ground masalas and cook covered for about three four minutes until a soothing smell of coconut comes in.
  4. Watch for the liquid consistency to reduce to an almost negligent consistency. Turn off the flame and sprinkle the crushed pepper corns and keep covered.
  5. Peera is best had hot with steaming Kerala rice.

My Tip:

Its best to use an earthen cookware when cooking fish.Sunflower oil can be used instead of coconut oil. But the dish tastes best and authentic with Coconut oil. Do not use a spoon to mix the ingredients. These are small and brittle fish and they would break easily if done so. Always lift the vessel and shake them around.

Reviews for Meen Peera (1)

Evelyn Shilpa2 years ago

Looks great, thanks for sharing :)
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