Meen Peera | How to make Meen Peera

By Vidya Lohith  |  12th May 2016  |  
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

32

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, a deliciously finger licking recipe to treat your family and friends. This recipe of Meen Peera by Vidya Lohith will definitely help you in its preparation. The Meen Peera can be prepared within 10 minutes. The time taken for cooking Meen Peera is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Meen Peera step by step. The detailed explanation makes Meen Peera so simple and easy that even beginners can try it out. The recipe for Meen Peera can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Meen Peera from BetterButter.

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
  • Crushed Peppercorns - 5- 6 tsps (As per taste)
  • Fish Tamarind/ Kudam Puli/ Gambooge - 2-3
  • Water - 1 - 2 tbsps
  • Salt - as per taste
  • Grated Coconut - 75-100 gms
  • Ginger - 10 gms ( one small piece)
  • Green chillies - 4 -5 nos (as per taste)
  • Curry Leaves - 1 sprig
  • Salt - as per taste
  • Shallots - 20 gms (15-20 nos)

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. Its better not to use a spoon and just lift the wok and turn and shake it around.
  2. Pour very little water (if required), since fish emits water and cook along with the tamarind.
  3. Grind 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. Switch off the flame and sprinkle in 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)

Tarunima Tripathi2 years ago

looks very delicious!
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