Meen Peera (Kerala Style Fish Recipe With Shredded Coconut)
A high protein Kerala Recipes recipe with sardine fish, fresh coconut - grated, shallots. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
19 steps- 1
To prepare Meen Peera (Kerala Style Fish Recipe with shredded coconut), wash and clean the sardines and marinate it with 1 small piece of kudampuli and salt
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon)salt - to taste - 2
Keep aside for 10 minutes
- 3
Throw away the kudampuli and wash the fish under running water till cleaned well
sardine fish(500 grams) - 4
Drain all the water
- 5
Cut each fish into 3 pieces for better incorporation of flavor
sardine fish(500 grams) - 6
Add the cleaned sardines into a meen chatti (earthenware) or a pan
sardine fish(500 grams) - 7
Keep aside
- 8
Crush or coarsely grind (if you are using a mixer grinder for this process, just pulse it 1 or 2 times till you get a coarsely crushed mixture) together coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves and crushed dry red chili
fresh coconut - grated(1 cup)shallots(10)green chilli(3)dry red chilli - crushed(1/4 tablespoon)inch ginger(2)clove garlic(3)coconut oil - adjustable(1 teaspoon)sprig curry leaves(1)kokum (malabar tamarind) - for the curry(2) - 9
Add the coconut mix and 2 big pieces of kudampuli into the sardines and mix well
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon) - 10
(I used my hands, but you could always use a wooden spoon to do this)Add salt, coconut oil, fenugreek powder, turmeric powder and the rest of the curry leaves and mix well
fresh coconut - grated(1 cup)methi powder (fenugreek powder)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coconut oil - adjustable(1 teaspoon)sprig curry leaves(1)kokum (malabar tamarind) - for the curry(2)salt - to taste - 11
Now add a little water, just enough to cover the fish
sardine fish(500 grams) - 12
Bring the mixture together with a wooden spoon and press down firmly
- 13
Cover with a lid and cook on a high flame
- 14
When the mixture is boiling, lower the flame and cook for about 5-6 minutes
- 15
Now continue to cook the fish with the lid slightly open
sardine fish(500 grams) - 16
Sauté occasionally and cook till water has reduced
- 17
Open the lid completely and continue to cook the fish a medium high flame until most of the liquid has dried up
sardine fish(500 grams) - 18
(Take care not to burn the dish)
- 19
Serve Meen Peera (Kerala Style Fish Recipe with shredded coconut) with steamed rice and Whole wheat lachha paratha for a wholesome lunch
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon)
Rate this recipe
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Meen Peera (Kerala Style Fish Recipe With Shredded Coconut)
A high protein Kerala Recipes recipe with sardine fish, fresh coconut - grated, shallots. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To prepare Meen Peera (Kerala Style Fish Recipe with shredded coconut), wash and clean the sardines and marinate it with 1 small piece of kudampuli and salt
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon)salt - to taste - 2
Keep aside for 10 minutes
- 3
Throw away the kudampuli and wash the fish under running water till cleaned well
sardine fish(500 grams) - 4
Drain all the water
- 5
Cut each fish into 3 pieces for better incorporation of flavor
sardine fish(500 grams) - 6
Add the cleaned sardines into a meen chatti (earthenware) or a pan
sardine fish(500 grams) - 7
Keep aside
- 8
Crush or coarsely grind (if you are using a mixer grinder for this process, just pulse it 1 or 2 times till you get a coarsely crushed mixture) together coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves and crushed dry red chili
fresh coconut - grated(1 cup)shallots(10)green chilli(3)dry red chilli - crushed(1/4 tablespoon)inch ginger(2)clove garlic(3)coconut oil - adjustable(1 teaspoon)sprig curry leaves(1)kokum (malabar tamarind) - for the curry(2) - 9
Add the coconut mix and 2 big pieces of kudampuli into the sardines and mix well
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon) - 10
(I used my hands, but you could always use a wooden spoon to do this)Add salt, coconut oil, fenugreek powder, turmeric powder and the rest of the curry leaves and mix well
fresh coconut - grated(1 cup)methi powder (fenugreek powder)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coconut oil - adjustable(1 teaspoon)sprig curry leaves(1)kokum (malabar tamarind) - for the curry(2)salt - to taste - 11
Now add a little water, just enough to cover the fish
sardine fish(500 grams) - 12
Bring the mixture together with a wooden spoon and press down firmly
- 13
Cover with a lid and cook on a high flame
- 14
When the mixture is boiling, lower the flame and cook for about 5-6 minutes
- 15
Now continue to cook the fish with the lid slightly open
sardine fish(500 grams) - 16
Sauté occasionally and cook till water has reduced
- 17
Open the lid completely and continue to cook the fish a medium high flame until most of the liquid has dried up
sardine fish(500 grams) - 18
(Take care not to burn the dish)
- 19
Serve Meen Peera (Kerala Style Fish Recipe with shredded coconut) with steamed rice and Whole wheat lachha paratha for a wholesome lunch
sardine fish(500 grams)fresh coconut - grated(1 cup)coconut oil - adjustable(1 teaspoon)
Rate this recipe
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