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Main Course

Meen Peera(Fish Peera) - Kerala Special

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

1/2 Kilo Small fish `PALLATHI`, `KURICHI` `MATHI ` or `KOLA` or shrimps
5 nos Green chillies
20 g Ginger
15 g Garlic
2 nos Onions
Curry leaves A, a few
1 nos Coconut
3/4 tsp Turmeric powder
Salt, to taste
Red chilli powder, to taste

Preparation

Step 1
Grind together the grated coconut, turmeric, salt and chilli powder and mix this with the cleaned fishes.
Step 2
Add the remaining ingredients(except mustard seeds, curry leaves and onions)with water and cook until done with most of the water evaporated.
Step 3
The next step is to season with mustard seeds, curry leaves and chopped onions in half a cup of coconut oil or substitute.
Step 4
Add the seasoning to the fish preparation and mix.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Main Course

Meen Peera(Fish Peera) - Kerala Special

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

1/2 Kilo Small fish `PALLATHI`, `KURICHI` `MATHI ` or `KOLA` or shrimps
5 nos Green chillies
20 g Ginger
15 g Garlic
2 nos Onions
Curry leaves A, a few
1 nos Coconut
3/4 tsp Turmeric powder
Salt, to taste
Red chilli powder, to taste

Preparation

Step 1
Grind together the grated coconut, turmeric, salt and chilli powder and mix this with the cleaned fishes.
Step 2
Add the remaining ingredients(except mustard seeds, curry leaves and onions)with water and cook until done with most of the water evaporated.
Step 3
The next step is to season with mustard seeds, curry leaves and chopped onions in half a cup of coconut oil or substitute.
Step 4
Add the seasoning to the fish preparation and mix.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.