Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Fish Peera

Small fish steamed and mashed with fresh coconut, green chillies, and shallots in an intensely flavoured, dry-ish preparation — a Kerala original unlike any other fish dish in India.

🧺 Ingredients

• Small fish (netholi or anchovies), cleaned: 350 g
• Grated coconut: 120 g
• Green chillies: 5, chopped
• Shallots: 80 g, sliced
• Ginger: 15 g, chopped
• Turmeric: ½ tsp
• Kudam puli: 2 pieces
• Coconut oil: 2 tbsp
• Curry leaves: 2 sprigs
• Salt: 1 tsp
• Do not add extra water — the fish releases enough moisture in Step 2.

👩‍🍳 How to make Fish Peera

1. In a heavy earthen pot or pan, combine fish, grated coconut, green chillies, shallots, ginger, turmeric, kudam puli, and salt.
2. Mix with hands, crushing slightly so the fish and coconut begin to come together.
3. Add 3 tbsp water.
4. Cover tightly.
5. Cook on very low heat 8–10 min, stirring once halfway.
6. Fish will cook in its own steam and the coconut will absorb the juices.
7. Add coconut oil and curry leaves.
8. Stir vigorously to mash the fish into the coconut mixture.
9. Cook uncovered 2–3 min until the mixture looks moist but not wet.
10. The fish should be fully incorporated into the coconut.

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