Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Meen Peera

Traditional 32. Meen Peera recipe

🧺 Ingredients

• 700g fish (sardine or small mackerel), cleaned whole or cut into steaks
• 200ml thick coconut milk
• 150ml thin coconut milk
• 1 medium onion, finely sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 8-10 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tbsp tamarind paste dissolved in 2 tbsp water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Meen Peera

1. Season fish (5 mins): Rub fish pieces with 1/2 tsp turmeric powder and salt. Let sit for 5 minutes.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build aromatic base (3 mins, medium heat): Add ginger-garlic paste to onions, cook for 1 minute. Add Kashmiri chili powder and coriander powder. Stir for 2 minutes until oil separates.
4. Add tomatoes (4 mins, medium heat): Add chopped tomatoes, cover and cook for 3-4 minutes until they break down completely. Stir occasionally.
5. Add tamarind base (2 mins, medium heat): Pour tamarind water into curry. Stir well and simmer for 1 minute.
6. Add coconut milk (2 mins, medium heat): Pour thin coconut milk and bring to gentle simmer. Do not boil hard.
7. Final enrichment (2 mins, low heat): Pour thick coconut milk slowly around fish, do not stir. Simmer gently for final 2 minutes. Gravy should be creamy and moderate in thickness.

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