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How to Prepare Kerala Style Meen Peera | Keto Recipe

Meen Peera | Kerala Style Fish with Shredded Coconut

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


  • 250 gms Sardines, cleaned and cut into small pieces
  • 2 tbsp Coconut Oil + 1 tsp
  • 1 tbsp GInger, finely chopped
  • 1 tbsp Garlic, finely chopped
  • 1/4 cup Shallots, sliced
  • 34 Dry Red chilies, mashed (or Red chili flakes)
  • 2 sprigs of curry leaves
  • 1 cup Hot water
  • 23 pieces of Kokum

Coconut Mixture:

  • 1 cup Coconut, grated/shredded
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri Red Chili powder
  • 34 Green Chillies
  • 1 spring Curry leaves
  • Salt, to taste


  1. Heat a clay pot and add two tablespoons of coconut oil. Add ginger, garlic, shallots, curry leaves, and mashed dry red chillis.
  2. For preparing the coconut mixture, pulse together grated coconut, turmeric powder, chili powder, green chilies, curry leaves, and salt. You want a coarse mixture and not a pasty texture. Therefore, we will not be adding water to this while grinding. Add this coconut mixture to the clay pot.
  3. Add cleaned sardines to it and mix well. Be careful not to break the fish pieces.
  4. Add about a cup of hot water just enough to cover the fish pieces and kokum. Kokum is a type of tamarind, also known as Malabar Tamarind or Fish Tamarind. Mix together and cover and cook for about 7 to 8 minutes. Cook the fish with the lid open now stirring occasionally until the water has dried up.
  5. Serve with steamed rice!


Another method is to combine the ground coconut mixture with cleaned fish pieces (with your hand, it tastes better they say) before adding to the pot.

  • Category: Main Course
  • Cuisine: Kerala