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Coconut Anchovie Roast / Kerala Meen Peera

4 from 1 vote

Anchovies are small, shiny, silver fish popular in Kerala. It contains lots of nutrients and vitamins. Anchovies have lots of health benefits. It helps to keep a healthy heart, lower the bad cholesterol, improve skin health, strengthening teeth, etc. In Coconut Anchovie Roast, fresh Anchovies with freshly grated coconut and Kudampuli (cocum tamarind) are used. In some places, raw mangoes are added instead of Tamarind or a mix of both to enhance the flavors. In Kerala style fish preparations, Kudampuli is a major ingredient. Coconut Anchovie Roast tastes best when prepared well in advance; the more time you rest the fish, the more flavorsome it will become! Cooking in Earthen pots (meen chatti) enhances the authentic traditional taste and fish will become more flavorsome! This is quite and easy and healthy dish to cook!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Recipe CategoryNon-Vegetarian
Served AsLunch
Servings 4


  • Anchovies - 250 gm
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Red chilly powder - 1/4 tsp
  • Green chilly - 4 nos
  • Shallots - 5 nos
  • Curry leaves - 2 sting
  • Kudampuli or cocum - 1 piece
  • Coconut oil - 1 tsp
  • Ginger chopped 1 small piece
  • Salt


  • Clean the Anchovies and wash it thoroughly.
  • Take a pan (preferably earthen pot), add fish pieces, finely scraped coconut, sliced shallots, split green chilies, chopped ginger, curry leaves, turmeric and chili powders, salt, tamarind and mix well. Add half glass water and 1 tsp coconut oil.
  • Cook the fish covered and once it boils, cook on medium flame for 10 – 15 minutes. Stir in between. The water will slowly dry and when it is almost dry, turn off the heat.
  • Keep it covered so the tamarind flavors are absorbed nicely. Transfer to a serving plate and enjoy with hot boiled rice.


You can avoid adding the oil. 

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4 from 1 vote

Rekha Joseph
Rekha Joseph

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