Skip to main content

Meen Peera/Kerala Style Fish Curry Recipe


Meen peera; meen pattichathu is an everyday fish curry where fresh fish is cooked with fresh coconut scrapings, along with "kudampuli" or fish tamarind.....and lightly drizzled with fresh coconut oil. 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) .

Ammachi, my grandmother never used to grind the freshly scarped coconut for this curry; she used to say that ...put everything in the chatti (earthen vessel) and then simply mix everything with your hand....and that makes the curry taste better!! at least that is what Valiayammachi (my great-grand mom) used to tell her.....this has been in the family and 4 generations.... I am still making it as it was made by my great grandmother....I use earthen pan "meen chatt" though my chatti is black in color....made from a special kind of mud it seems...but I am traditional in a modern world!! And yes I do not microwave!! Have you noticed that I have not posted atleast one microwave recipe here...its always pots and pans for me ....I repeat, I am the most traditional person you can ever find!! and I love it that way!!



Eighteen years ago, as a young bride....I was astonished to find my mother-in-law cooking meen peera in the same manner ammachi and amma makes....not to mention, almost the same goes with most of the curries...well that is the best part of belonging to the Knanaya community!!

Kudampuli or Fish tamarind
Notes:
Use fresh fish with fresh coconut scrapings.
You can substitute kudampuli/tamarind with irumban puli or raw mango.
Some like to coarsely grind the coconut, but I'd like to stick to my ammachi's version.

Author: Nisa Homey
Serves: 2 to 3.
Ingredients:
Anchovies: 500 gms, cleaned (use whole, heads removed).
Green Chillies: 8-14, chopped (depending on your taste increase or decrease).
Garlic: 5-6 cloves, slit.
Ginger: 1 inch, slice into small pieces.
Shallots: A handful, sliced OR you can use 1 medium sized onion; like I have used here...though shallots gives the best result....but excuses are for lazy hand like mine :)
Kudampuli/Fish tamarind:
Freshly scraped coconut: About 1 -1 1/2 cup.
Water: 1/2 cup
Coconut oil: 1 tbsp.
Salt: About 1 tsp, increase or decrease depending on your taste.
Curry leaves: Lots and lots of them, okay...just 2 springs!!

Method:
 I know you must be counting the chillies....sorry, but I am a very spicy person...wanna see me munching on them raw!!! jokes apart....decrease to your taste spice tolerance...about 8 chillies would be perfect!!


Chop or slice shallots/onions and ginger into thins......into an earthen pan (manchatti)  preferably or into any of your favorite pan.


Top it with sliced green chillies...


Then the kudampuli, curry leaves follows...


Then the fish, salt, and turmeric....


And lastly the fresh coconut scrapings and half cup of water.


Mix everything together with good old hands.....ammachi used to say....mixing with hands makes a meal more tastier OR if you do not want to dirty your manicured hands....good old spoon will be fine too.....time to put the manchatti/pan on the stove, cover the pan with a lid ....once it starts to boil, simmer for 15-20 minutes....though small fish gets cooked fast, simmering for sometime is necessary for the kudampuli to release its sourness ....to blend with the curry.... this curry should be semi dry when cooked.


Lastly, drizzle a tbsp of oil ...more curry leaves if you love them.....and cover the pan.....switch off fire. Keep them covered until ready to serve.

This curry is probably one of the most lightest fish curry....with just a tablespoon of good old coconut oil....try it and you will love it with hot steaming rice.

Video Recipe With Small Sardines 

Did you like this recipe, here are few Kerala-style-nadan-fish-curries....

Irumbanpuli itta meen curry












Kerala Style Fish Mappas (fish coconut in coconut milk)











Fish Molly.









Spicy Fish Fry.









Comments

  1. I love Kerala fish preparations.

    ReplyDelete
  2. Your fish curry looks really fresh and flavourful!

    ReplyDelete
  3. Delicious.. and very traditional too.. ... nice fish.thanks for sharing..

    ReplyDelete
  4. You have an amazing way of taking an ingredient that I'm not too crazy about (like anchovies) and making it look SO good!!!

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …