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Meen Peera | Nethili Meen Avial Recipe | Fish with Coconut

Meen Peera, also known as Nethili Meen Avial in some parts of South India & Kerala is a delicious fish preparation with coconut, chillies, shallots & spices. This delicious fish is made with anchovies(nethili), raw mango & coconut masala. Learn how to make Kerala style meen peera with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 263kcal

Equipment

  • Clay Pot
  • Blender

Ingredients

  • 250 grams Nethili meen | Anchovies
  • 2 tsp Tamarind paste
  • 1 no Raw mango peeled and sliced thinly
  • 4 no Green chillies slit
  • 3 sprigs Curry leaves
  • 3 tbsp Coconut oil
  • Salt to taste

For grinding

  • 1 cup Fresh Coconut
  • 4 no Dry red chillies
  • 4 cloves Garlic
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Black pepper
  • 6 no Sambar onion Shallots
  • 1 tsp Turmeric powder

Instructions

  • Grind all the ingredients in the list to a coarse mixture. Don't add water when grinding. The mixture has to be dry and coarsely crushed. Set aside.
  • Now take cleaned anchovies, sliced raw mango, slit green chillies, curry leaves, salt, tamarind paste in a kadai. Add the ground masala into the fish. Pour ¼ cup of water into the blender jar, swirl it around and add it into the fish.
  • Use your hands to mix the coconut masala well with the fish. Press the fish into the mud kadai. Now Cover with a lid and put it over heat. Let it cook for 5 minutes on high heat covered. After 5 minutes open the lid, the mixture will be boiling. Now use a fork to gently mix the fish, don’t mix too much else the fish will break. Once it is mixed gently, cover again and cook on medium heat for 5 more minutes.
  • Open the lid and check whether the fish is cooked. Turn off the heat, Now pour in coconut oil and a handful of curry leaves. Cover again and let it sit for 10 minutes.
  • Serve this with rice.

Video

Notes

  • Nethili or anchovies are tiny delicate fish. Don't over mix or over cook, else it may fall apart and disintegrate.
  • Mix the masala with the fish and then start cooking.
  • Coconut oil and curry leaves added in the end imparts so much flavour so don't skip that step.
  • It is best to cook this in a clay pot, you can use any pot as you like. 
  • Slit drumsticks can be added in this dish too. 

Nutrition

Serving: 1servings | Calories: 263kcal | Carbohydrates: 8g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 3mg
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