How To Make Meen Peera

How To Make Meen Peera – When I talked to my son recently, the topic of traditions came up. He wanted to know why I did things the way I did, and I replied, It’s a tradition.

I am not a fan of tradition. Having spent my childhood outside India, I have seen and experienced its pros and cons. My parents instilled in me and my siblings a balanced sense of Indianness; proud enough of our roots but flexible enough to adapt to the society in which we lived.

How To Make Meen Peera

How To Make Meen Peera

I didn’t grow up thinking that India was a poor country or full of slums and dirt. I grew up with stories of patriotic heroism, the power of democracy, diversity, color, beauty and food.

Kerala Fish Curry Recipe Hi Res Stock Photography And Images

They also tried to introduce a balanced approach to traditions in our lives. There would always be things to do, say or do according to our culture and traditions, but there would also be room for great flexibility. I’m sure this was and still is a constant struggle for them, especially since they both had different views on life.

This upbringing certainly helped me become a better parent. Today, raising my son on foreign shores, I am constantly looking for ways to instill my traditions and culture in him, while giving him enough space and flexibility to grow in this beautiful country. I’m constantly trying to teach him how to choose the best of both worlds to help him become a better person.

And to all my friends who either find it beneath them to be called an Indian (since landing on strange shores) or those who suffocate their children with their superstitious notions of culture and traditions, I have only one thing to say. refers to culture and traditions. give your kids roots so they can build their wings.

And talking about tradition, Meen Peera (sardines with shredded coconut, green chillies and black kokum) is a famous traditional dish of Kerala especially in Kottayam district and along the backwaters. Usually made with sardines (mathi) or anchovies (netili), this fish preparation is a true example of using locally available ingredients such as coconut and kudampuli (black cohosh).

Kerala Recipes With Photos

Black coccum is an acidulant used almost exclusively in Kerala and only in certain parts of the state. Its sibling, red kokum, is much more popular and widely used in Goan cuisine and parts of Maharashtra.

This dish is very local in nature and is almost never cooked in other parts of Kerala. I really wonder why…

For me, I grew up with it and it was a staple in my home; a culinary tradition passed down from my father.

How To Make Meen Peera

Meen Peera (sardines with shredded coconut, green chillies and black kokum) is a flavor explosion on your taste buds; juicy chunks of sardine with a spicy, biscuity kick of black kokum, a fiery kick from green chillies that cools down with a refreshing crunch. shredded coconut, pears. This classic coconut stir fry hits all the right notes with a delicious combination of healthy fish, flavorful coconut, coconut oil, and aromatic herbs. Traditionally served with rice, this stir-fry is guaranteed to satisfy your taste buds.

Kappa Meen Curry I Kappa Fish Curry Kerala Style

Who doesn’t love seafood, and I love it even more when it’s loaded with my favorite spices. This recipe i.e. Piera, a very traditional way of cooking fish with coconut, tamarind and a little spice, is absolutely delicious and I am sure you will love it. This dish is chilled and goes well with a bowl of steamed rice.

To make this fish coconut stir fry, start by cooking the fish. This recipe traditionally uses very small fish such as anchovies, also called netoli or kojuwa. To prepare the fish, you only need to remove the heads, the small bones are edible.

The fish is cooked with a delicious coconut mixture, onions, kokum, green chillies, curry leaves and several spices like ground turmeric, red chilli powder and freshly ground black pepper. Using fresh ingredients in this recipe is key to the final flavor, so be sure to use super fresh ingredients.

Again, you have to prepare the coconut mixture separately and add it to the regular pears. Add the shredded coconut, ginger, garlic, ground turmeric and red chili powder to a food processor and grind to a coarse paste. Remember that the coconut mixture should be rough and not smooth.

Meen Peera/kerala Style Fish Curry Recipe

To make the pears, combine all the ingredients including the coconut mixture, shallots, coke, green chillies, curry leaves and some spices. Add a little water to cook the fish. Once the fish is cooked and the water has dried, drizzle with coconut oil.

Amount Per Serving Calories 305 Total Fat 14g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 3g Cholesterol 76mg Sodium 180mg Carbohydrates 12g Fiber 3g Sugar 6g Protein 35g

Do you like this meen peera recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube Mathi/ Chala Peera Pattichathu or Indian sardines cooked with shredded coconut is a popular fish dish in Kerala. Meen Peera/ Meen Thoran is the general term for Fish Peera which can be any fish. Mathi/Chala/Indian sardine is a widely available fish in Kerala. Peera Patichathu/ Meen Peera/ Meen Thoran means fish cooked in shredded coconut. Indian anchovy/Indian sardine is the best and most used fish to make Peera Patichathu but any small fish can be used.

How To Make Meen Peera

Usually Kerala style fish dishes are accompanied with pickled fruits like dried Gamboje fruits (Kudampuli), Mango, Bimbli fruit (Pulinjikka/Irumban Puli/Chemmeen puli), tomatoes, tamarind etc. fish curry is generally prepared in clay fish pots (Manchatti). Meen peera should be kept covered for some time after cooking to get more flavor.

Meen Peera Patichathu (smelt With Shredded Coconut)

Mix all the ingredients and the fish with your hands before cooking so that the spices are completely coated with the fish pieces. Do not mix Mathi Patichathu vigorously as Mathi fish is delicate. Mathi/Chala can be cut into pieces for this recipe or used whole (remove head, tail and fins).

The amount of coconut can be adjusted as per taste and a pinch of ginger gives extra flavor to the Meen Peera.

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