Culinary Skills, Kills, and Thrills

April 10, 2010

Meen Peera

Filed under: Uncategorized — 2BigChefs @ 1:21 pm

As a child, this was OddChef’s favorite form of fish preparation. Mummy would make it with some fish that can’t be remembered right now.  Anyway, here is OddChef’s version of Kerala style meen peera.


Some cleaned and diced fish of your choice
Coconut grated or desicated
Kova or Kodam puli… it is also called bell tamarind
Chopped shallots or onions
Chopped ginger, garlic, green chillies
Turmeric and salt to taste


Soak the tamarind pieces in hot water. In a skillet, heat some oil and splutter some mustard seeds and curry leaves.  Saute onions, ginger, garlic, and green chillies. Now, to this, add the coconut powder and tamarind pieces (not the water). Add fish to this mixture and turmeric and salt. Add some water, and cook in a low flame. When the fish is done, cook on a high flame and get rid of excess water. This dish is supposed to be dry.

Serve hot as a side dish along with rice and other curries of your choice.


1 Comment »

  1. This is a lovely recipe, pree. I will try it 🙂

    Comment by Sush — April 19, 2010 @ 10:24 am

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