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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.
looks very delicious!
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.
Pour very little water (if required), since fish emits water and cook along with the tamarind.
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.
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.
Peera is best had hot with steaming Kerala rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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