📝 About This Recipe
Hailing from the backwaters of Kerala, South India, Fish Peera (or Meen Peera Pattichathu) is a rustic, aromatic dry-fry that celebrates the marriage of fresh catch and tropical coconut. This dish is characterized by its unique sourness from 'Kudampuli' (Malabar tamarind) and the textural crunch of coarsely ground coconut, chilies, and ginger. It is a healthy, oil-minimal stir-fry that captures the soul of coastal South Asian cuisine in every fragrant bite.
🥗 Ingredients
The Fish
- 500 grams Small Fish (Anchovies, Sardines, or Smelt) (cleaned and heads removed; if using larger fish, cut into very small cubes)
- 1/2 teaspoon Turmeric Powder (for cleaning and initial marination)
- 1 teaspoon Salt (adjust to taste)
The Coconut Mixture (Peera)
- 1.5 cups Fresh Grated Coconut (fresh is highly recommended over desiccated)
- 6-8 pieces Bird's Eye Chilies (Kanthari) or Green Chilies (slit or crushed for heat)
- 8-10 pieces Shallots (Small Onions) (peeled and sliced)
- 1 inch piece Fresh Ginger (finely julienned or crushed)
- 3-4 cloves Garlic (crushed)
- 1/2 teaspoon Turmeric Powder
- 2 sprigs Curry Leaves (torn to release oils)
Aromatics and Souring Agent
- 2-3 pieces Kudampuli (Malabar Tamarind) (soaked in 1/4 cup warm water for 10 minutes)
- 2 tablespoons Virgin Coconut Oil (essential for authentic flavor)
- 1/4 cup Water (only if needed for steaming)
👨🍳 Instructions
-
1
Clean the fish thoroughly. If using anchovies (Natholi), ensure the entrails are removed. Rub with a pinch of turmeric and salt, rinse again, and drain completely.
-
2
In a mixing bowl, combine the grated coconut, sliced shallots, crushed ginger, garlic, green chilies, turmeric powder, and half of the curry leaves.
-
3
Using your hand, crush and mix the coconut ingredients together (this is called 'thirummuka'). This process releases the juices from the shallots and chilies, infusing the coconut with flavor.
-
4
Take a traditional clay pot (Manchatti) or a heavy-bottomed wide pan. Add the cleaned fish to the pot.
-
5
Spread the prepared coconut mixture evenly over the fish. Do not stir vigorously as small fish are delicate and can break easily.
-
6
Tear the soaked Kudampuli pieces into smaller bits and tuck them into the mixture along with the soaking water.
-
7
Add the remaining salt and a drizzle of one tablespoon of coconut oil over the top.
-
8
Cover the pot with a tight-fitting lid and cook on medium-low heat. The fish will release its own moisture, creating steam.
-
9
After 8-10 minutes, open the lid. You will see the coconut has turned a vibrant yellow and the fish is opaque. Gently shake the pot (do not use a spoon) to mix.
-
10
Continue to cook uncovered on low heat for another 5-7 minutes. This allows the excess moisture to evaporate, 'stir-frying' the fish in the coconut oils.
-
11
Once the mixture is dry and the coconut looks slightly toasted but still moist, drizzle the remaining tablespoon of raw coconut oil and the rest of the fresh curry leaves.
-
12
Turn off the heat and keep the pot covered for 5 minutes before serving to allow the flavors to settle and the aroma to intensify.
💡 Chef's Tips
Use fresh coconut for the best texture; frozen coconut works if thawed, but desiccated coconut will be too dry. If you cannot find Kudampuli, you can substitute with raw mango slices or a small amount of tamarind paste, though the smoky flavor will differ. Avoid over-stirring with a spatula; instead, swirl the pan to keep the small fish intact. For an authentic kick, use Bird's Eye chilies (Kanthari)—they provide a sharp heat that cuts through the richness of the coconut. The dish tastes even better the next day as the fish absorbs the sourness of the Malabar tamarind.
🍽️ Serving Suggestions
Serve hot as a side dish with steamed Matta rice (red parboiled rice) for a traditional Kerala meal. Pairs beautifully with 'Moru Curry' (tempered yogurt/buttermilk curry) to balance the spice. Accompany with a side of stir-fried leafy greens (Cheera Thoran) for a complete nutritional profile. Enjoy with a glass of chilled tender coconut water or a light lime juice to refresh the palate. It also works surprisingly well as a dry filling for savory crepes or wraps.