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Main Course

Meen Peera(Fish Peera)

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

Anchovy : 100 gm
Onions : 4 to 5 nos
Ginger : 1 inch
Garlic : 4 to 5 nos
Coconut grated : 1 cup
Mustard : 1/2 tsp
Turmeric powder : pinch
Salt, to taste
Oil, to taste
Tamarind juice, to taste
Curry leaves, to taste

Preparation

Step 1
Wash Anchovy and remove excess water and set aside.
Step 2
Grind the onion, chillies, grated coconut, garlic, ginger, turmeric powder together.
Step 3
Do not grind to a paste. Just crush it.
Step 4
Prepare tamarind juice or ready made paste can be used.
Step 5
Add oil to a pan and heat it.
Step 6
Add the mustard and after it spurts fry the curry leaves.
Step 7
To this add the Anchovy and the mixture and the turmeric powder along with the needed salt,.
Step 8
Fry it for a minute.
Step 9
Add the tamarind juice (it should be half to 1 glass depending on the level of cooking needed).
Step 10
Close it with a lid cook till the water is dried.
Step 11
Serve while still hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Meen Peera(Fish Peera)

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

Anchovy : 100 gm
Onions : 4 to 5 nos
Ginger : 1 inch
Garlic : 4 to 5 nos
Coconut grated : 1 cup
Mustard : 1/2 tsp
Turmeric powder : pinch
Salt, to taste
Oil, to taste
Tamarind juice, to taste
Curry leaves, to taste

Preparation

Step 1
Wash Anchovy and remove excess water and set aside.
Step 2
Grind the onion, chillies, grated coconut, garlic, ginger, turmeric powder together.
Step 3
Do not grind to a paste. Just crush it.
Step 4
Prepare tamarind juice or ready made paste can be used.
Step 5
Add oil to a pan and heat it.
Step 6
Add the mustard and after it spurts fry the curry leaves.
Step 7
To this add the Anchovy and the mixture and the turmeric powder along with the needed salt,.
Step 8
Fry it for a minute.
Step 9
Add the tamarind juice (it should be half to 1 glass depending on the level of cooking needed).
Step 10
Close it with a lid cook till the water is dried.
Step 11
Serve while still hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.