Meen Peera, also known in some homes as Meen Aviyal, is one of those dishes that captures the essence of coastal Kerala cooking. It’s simple, mildly spiced, and full of clean, tangy flavour. I usually make it with netholi (anchovies), but small sardines work just as well.
The process is simple, with no frying, no tempering, and no overpowering spices. First, I grind grated coconut, green chillies, and shallots into a coarse paste – no water added. It’s not smooth like a chutney, just crushed enough to blend the flavours.
In a meen chatti, I combine the cleaned fish, coconut paste, turmeric powder, chilli powder, soaked kudampuli, salt, and just a little water – enough to cook, but not to turn it into a gravy. Then it simmers on a low flame, covered, for about 15 minutes. The fish stays whole and soft, soaking up all that flavour as the dish thickens naturally.
Once it’s cooked, I finish it off with a spoon of coconut oil and a handful of fresh curry leaves. That’s it.
This is not a side dish. It’s a curry in itself, full of body and spice – and it pairs beautifully with plain rice. You don’t need moru curry or rasam on the side. Just a plate of rice and a big spoon of this is a complete, satisfying meal.
What I love about Meen Peera is how grounded it feels – minimal ingredients, no shortcuts, and still so flavourful. It’s one of those dishes that brings the coastal kitchen to life, without trying too hard.
Meen Peera or Meen Aviyal
Ingredients
Instructions
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First, make the coconut paste by grinding grated coconut, shallots, and green chillies together without adding water.
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In a clay pot or pan, add the cleaned fish, the ground coconut paste, turmeric powder, chilli powder, cambogia (kudampuli), salt, and a little water.
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Mix everything gently and cook on medium flame for about 15 minutes.
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When the fish is fully cooked and the flavors are well blended, add curry leaves and a teaspoon of coconut oil on top.