Meen Peera

 Introduction

A dry-style dish made with small fish and grated coconut, seasoned with mild spices. A homely delicacy from Kerala’s coastal kitchens.

Historical Relevance

Traditionally cooked during fishing seasons when small fish were plentiful, it was a way to feed large families without waste.

1. Preparing the Peera
   
   Ingredients:

• 2 cups small fish (anchovies/sardines)

• 1 cup grated coconut

• 2 green chilies

• 1 kokum (kodampuli)

• ½ tsp turmeric

• Salt to taste

Instructions:

• Clean fish and set aside.

• Mix coconut, turmeric, chilies, kokum, and fish in a clay pot.

• Cook gently on low flame till fish is done, without stirring too much.

Pro Tips
Tilt or shake the pot instead of stirring to avoid breaking the fish.

Serving Suggestions
Best enjoyed with steamed rice and rasam.

Fun Fact
“Peera” means “to crush,” referring to the crushed coconut–fish mix.
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