Meen Peera
The taste of small fish and the sweetness of coconut combine! South Indian Fisherman's Rice with Unstoppable Alcohol
Description
A regional Kerala dish stir-fry-simmering small fish (Meen) like sardines or silver-stripe round herring with massive freshly grated coconut, tamarind acidity, and green chilies until moisture is gone.
Restaurants serving Meen Peera
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small fish(Sardines etc.)
- Coconut fine
- Shallots
- Ginger
- Green chilies
- Tamarind
- Turmeric
- Curry leaves
- Mustard seeds
- Salt
- Coconut oil
Instructions
- Remove heads and innards of small fish (sardines etc.), season with turmeric and salt.
- Coarsely crush and mix freshly grated raw coconut (or coconut fine), shallots (small onions), ginger, green chilies, curry leaves by hand.
- Put small fish, coconut mix, tamarind juice (or sour fruit Kokum), a little water in a clay pot (or pan), cover, steam-simmer on low until moisture is completely gone and fish is crumbly. Drizzle coconut oil to finish.
Learn more Spice, substitutes, tips
Key spices
Tamarind acidity and sweet coconut aroma
Substitutes at Japanese supermarkets
Whitebait or dried sardines (substitute arranging with Japanese small fish)
Pairing
Indica rice、Cold beer
Trivia
[Hardcore] Fisherman's meal eaten daily in Kerala's backwaters. 'Peera' means grated coconut. Closer to 'minced fish and coconut stir-fry' than curry, boasting ultimate potential as a rice companion.
Eating tips & etiquette
[Unique Eating] Generously mix the crumbly meat condensed with coconut and small fish umami into freshly cooked rice, eating it like furikake!
Allergen
Seafood