Meen Peera
Small fish cooked with shredded coconut and tart Malabar tamarind.
About this dish
Meen Peera, or Meen Peera Pattichathu, is a rustic preparation most common in the backwater regions of Kottayam and Alappuzha. It utilizes 'Netholi' (anchovies) or other small freshwater fish, which are cooked until the liquid completely evaporates. The defining characteristic is the use of 'Kudampuli' (Malabar tamarind) and an abundance of shredded coconut.
Ingredients
Primary
- 250g Anchovies (Netholi) or Smelt, cleaned and deheaded
- 1.5 cups Freshly grated coconut
- 3-4 pieces Kudampuli (Malabar tamarind), soaked in 1/4 cup warm water
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Aromatics
- 6-8 Shallots (Cheriya Ulli), thinly sliced
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 3-4 Green chilies, slit lengthwise
- 2 sprigs Curry leaves
Finishing
- 1.5 tbsp Virgin Coconut oil
Method
- 1
Prepare the Tamarind
Wash the Kudampuli pieces and soak them in a little warm water for 10 minutes. This softens the dried fruit and helps release its intense, smoky tartness into the fish.
- 2
Crush the Coconut Base
In a bowl or using a mortar and pestle, lightly crush the grated coconut with turmeric, shallots, ginger, garlic, and green chilies. You want the juices of the aromatics to bleed into the coconut, not a paste.
- 3
Layer the Pot
In a clay pot (Meen Chatti), spread half of the coconut mixture at the bottom. This acts as a protective bed for the delicate small fish, preventing them from sticking or burning.
- 4
Add Fish and Acid
Place the cleaned anchovies over the coconut layer. Add the soaked Kudampuli along with its soaking water and the salt. The acid in the tamarind helps keep the fish firm during cooking.
- 5
Top Layer
Cover the fish with the remaining coconut mixture and a few curry leaves. Press down gently with the back of a spoon to create a compact layer.
- 6
Initial Cook
Cover the pot and cook on medium-high heat for about 3-4 minutes until you see steam escaping from the sides. Do not stir at this stage, or the small fish will break.
- 7
Simmer and Reduce
Reduce heat to low and cook for 8-10 minutes. The fish will cook in the steam and the moisture released by the coconut. The 'Pattichathu' style requires the water to be completely dried up.
- 8
Check for Doneness
Open the lid and check the bottom of the pot. If there is still liquid, cook uncovered for 2 minutes. The coconut should look slightly toasted and cling to the fish.
- 9
The Final Drizzle
Pour the raw coconut oil over the dish and add the remaining fresh curry leaves. Turn off the heat and keep it covered until the moment of serving.
Notes & variations
- If you cannot find Kudampuli, use Kokum, though the flavor will slightly differ.
- Small shrimp (Chemeen) can be used as a substitute for anchovies.
- Do not over-soak the tamarind or the dish will become excessively sour.
- This dish tastes even better the next day as the fish absorbs the tamarind.
Serve with
Serve with boiled Matta rice or as a side for Kanji (rice gruel).
Cook's note
Never use a spoon to stir; instead, shake the pot gently by the handles to mix.