Meen Peera Vatichathu | How to make Meen Peera Vatichathu

By Soumya Sreeraj  |  14th Dec 2016  |  
5 from 1 review Rate It!
  • Meen Peera Vatichathu, How to make Meen Peera Vatichathu
Meen Peera Vatichathuby Soumya Sreeraj
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About Meen Peera Vatichathu Recipe

Meen Peera Vatichathu is a mouth watering Kerala dish prepared using fish, coconut and kudam puli. I have used raw mango for kudam puli here. You can use irumpan puli too. This is generally prepared with small fish like sardines or anchovies (netholi) or dry prawns.

Meen Peera Vatichathu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Meen Peera Vatichathu is just mouth-watering. This amazing recipe is provided by Soumya Sreeraj. Be it kids or adults, no one can resist this delicious dish. How to make Meen Peera Vatichathu is a question which arises in people's mind quite often. So, this simple step by step Meen Peera Vatichathu recipe by Soumya Sreeraj. Meen Peera Vatichathu can even be tried by beginners. A few secret ingredients in Meen Peera Vatichathu just makes it the way it is served in restaurants. Meen Peera Vatichathu can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Meen Peera Vatichathu.

Meen Peera Vatichathu

Ingredients to make Meen Peera Vatichathu

  • Fish (Sardines) ½ kg
  • coconut (grated) 1 ½ cup
  • shallots (sliced thinly) 6
  • Raw mango (sliced) 1 small
  • Green Chilies (Slit) 3
  • turmeric powder 1/2 tsp
  • chilli powder 1 tsp
  • coriander powder 1 tbsp
  • fenugreek Powder 1/4 tsp
  • curry leaves 2 Sprig
  • coconut oil 1 tbsp
  • salt to taste
  • water as required

How to make Meen Peera Vatichathu

  1. Slice mangoes into thin slices. You can remove the skin too.
  2. Combine freshly grated coconut, ½ tsp turmeric powder, 1 tsp chilli powder, 1tbsp coriander powder, ¼ tsp fenugreek powder, slit green chillies and salt in a clay pot, crushing everything nicely.
  3. Add in the fish pieces, mango slices and mix carefully without breaking them. Now add water.
  4. Cover with a lid and cook in medium low flame for 20 minutes or until almost all water has been absorbed. Check after every 6-7 minutes and swirl the pot to mix everything well.
  5. Once done, add 1tbsp coconut oil , swirl the pot. Add in curry leaves and cook for another 2-3 minutes with lid on.
  6. Remove from fire. Serve hot with rice.

Reviews for Meen Peera Vatichathu (1)

Taahira Laiq2 years ago

very nice side dish!

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