Easiest Way to Summer Eating on a Dime Meen Peera / Sardine Curry

Janie Mendoza
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Easiest Way to Summer Eating on a Dime Meen Peera / Sardine Curry
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Easiest Way to Summer Eating on a Dime Meen Peera / Sardine Curry Delicious, fresh and tasty.

Meen Peera / Sardine Curry. Meen Peera or Meen Pattichathu is a popular Kerala Style fish preparation where sardines are cooked with shredded coconut and aromatic spices. Kerala has many different varieties of fish curry preparation. Great recipe for Meen Peera / Sardine Curry.. .

Most of the recipes are adapted or u can say improvised from my mom ,mother-in -law and off course books and cookery shows.

Meen Peera is a Kerala Style Fish Recipe with shredded coconut.

I love Kerala-style fish cooked with coconut and if asked what I'd like for lunch, my first options will be either Kerala Style Fish Curry or this meen peera or meen pattichathu.

You can cook Meen Peera / Sardine Curry using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Meen Peera / Sardine Curry

  1. You need of Sardine Baby.

  2. Prepare of Greenchillies.

  3. Prepare of Gingerchopped.

  4. You need of Coconutgrated.

  5. You need of Shallots.

  6. Prepare of Turmeric Powder.

  7. Prepare of Chilli Powder.

  8. You need of salt.

  9. You need of Coconut oil.

  10. Prepare of Curryleaves.

  11. You need of kudam puli.

  12. You need of Fenugreek.

You can use a variety of fish with bones for this recipe but it works especially well with sardines (also called mathi or chaala).

Meen Peera is a yellow coloured recipe made of small or medium sized fishes like Mathi/ Chaala or Sardine and Natholi or Anchovies.

The yellow colour of the recipe is due to the presence of turmeric powder.

The spicy flavour of the recipe is due to the use of green chillies or Bird's eye chillies.

Meen Peera / Sardine Curry instructions

  1. Cut and clean the fish..

  2. Wash the kudampuli and soak in 1/2 cup of warm water for 10-15 minutes..

  3. Take coconut, shallots, ginger, turmeric powder, chillies,chilli power and salt together into a plate and squeeze this mixture very well with hand..

  4. Take a earthern vessel,first add the kudampuli then the fish and the coconut mixture and comine well..

  5. Cook on medium heat for about 10-15 minutes until the fish is cooked..

  6. Remove from fire till water in the fish fully dries up like a thoran. Drizzle the rest of the coconut oil,fenugreek and add the curry leaves..

A very healthy curry so very country style a.k.a "nadan".

Anchovies (netholi) and baby sardines (mathi)are aplenty during monsoon season, though small fish are best suited for meen peera pattichathu, sometimes I make with slightly larger sardines also (I cut them into smaller pieces).

Meen peera is a Kerala tradition fish recipe with shredded coconut.

Small type of fish like sardines, anchovies etc are used for making this dish.

A very healthy curry so very country style a.k.a "nadan".