Kerala Meen Peera: Coconut Anchovy Roast Recipe
50 minutes
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About Kerala Meen Peera: Coconut Anchovy Roast Recipe
Discover the authentic flavors of Kerala with this irresistible Coconut Anchovy Roast (Meen Peera). This simple yet flavorful dish showcases the nutritional benefits of anchovies, combined with the fragrant richness of coconut and the tangy zest of Kudampuli (cocum tamarind). A traditional favorite, this recipe is perfect for a healthy and delicious weeknight meal.The key to this recipe lies in letting the flavors meld – preparing it ahead of time is highly recommended! While some variations incorporate raw mango for added sweetness, the Kudampuli remains the heart of this authentic coastal Kerala recipe. The use of an earthen pot enhances the taste, but a regular pan works equally well.Serve this Kerala Meen Peera with hot steamed rice for a complete and satisfying experience. The vibrant combination of spices and the tender anchovies will transport you to the shores of Kerala with every bite!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Anchovies & Aromatics
- 250 gm Anchovies cleaned and thoroughly washed, fresh
- 100 gm Shallots finely sliced
- 4 Chillies slit lengthwise, green
- 1 Ginger finely chopped
- 10 Curry Leaves
Coconut & Spices
- 1/2 cup Coconut grated, fresh
- 1 tsp Turmeric Powder haldi
- 1/4 tsp Chilli Powder red
- 1.5 tsp Salt or to taste
Other Ingredients
- 1 Kudampuli 1 piece, cocum, or substitute with 1/2 tsp tamarind paste
- 1 tbsp Coconut Oil
- 1/2 cup Water
Instructions
Preparation
- Clean and thoroughly wash the anchovies.
Cooking the Roast
- In a pan (preferably an earthen pot), combine the anchovies, grated coconut, sliced shallots, slit green chillies, chopped ginger, curry leaves, turmeric powder, red chilli powder, salt, and Kudampuli (or tamarind paste). Add water.
- Add coconut oil.
- Mix well to combine all ingredients.
- Cook the mixture, covered, over medium heat for 10-15 minutes, or until the anchovies are cooked through and the sauce has slightly thickened. Stir occasionally. Let the water reduce gradually.
Resting & Serving
- Once cooked, remove from heat and keep covered for 5-10 minutes to allow the flavors to meld and the anchovies to absorb the spices and coconut.
- Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Coconut Anchovy Roast
- For a richer flavor, marinate the anchovies with a small amount of turmeric and salt for 30 minutes before cooking.
- Adjust the amount of red chili powder to your preferred spice level.
- If using fresh tamarind instead of Kudampuli, soak it in warm water for 10-15 minutes before extracting the pulp.
- Garnish with fresh curry leaves before serving for added freshness and aroma.
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Recipe Nutrition
Calories: 10kcalFat: 1gSaturated Fat: 1gSodium: 855mg
Rekha Joseph
Articles: 32
5 Comments
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This is so inspiring! Can’t wait to cook it.
This looks incredible! I need to try it.
Such a tasty dish! Thanks for the recipe.
I’m in love with this recipe already!
This looks delightful! Thanks for the recipe.