Name: Meen Peera recipe by Vidya Lohith at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

ABOUT Meen Peera RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
Pour in very little water (if required) since fish emits water, and cook along with the tamarind.
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.
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.
Peera is best had hot with steaming Kerala rice.

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