Meen Peera is a Kerala fish preparation that bears almost no resemblance to what most people imagine when they hear “fish curry.” There’s no heavy sauce, no long cooking, no ground spice base cooked down for an hour. Anchovies, fresh coconut, kudampuli, green chilies, and shallots cook together in their own steam with very little water. Keep it simple. It’s intense and clean at the same time. Eaten with rice, it’s a complete meal in twenty minutes.
How to Make Meen Peera: Kerala Style Fish Curry
Kudampuli is not a substitute
Fish tamarind, also called kudampuli or Malabar tamarind, has a flavor that regular tamarind doesn’t replicate. It’s more sour and slightly fruity in a way that is specific to this dish. Your call. If you can’t find it, the curry still cooks, but it tastes different.
Fresh coconut, not desiccated
Freshly scraped coconut is what this recipe is built around. Desiccated coconut is too dry and won’t integrate the same way. The coconut should be moist enough to coat the fish as everything steams together. 
Meen Peera: Kerala Style Fish Curry Recipe
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A fragrant South Indian fish curry, simmered with coconut, tamarind, and warming spices. Perfect with rice!
Ingredients
- 1 lbs (454 g) Anchovies
- 8-14 Green Chillies
- 5-6 cloves Garlic
- 1 inch Ginger
- A handful Shallots
- Kudampuli/Fish tamarind
- 1-1 1/2 cups (237-356 ml) Freshly scraped coconut
- 1/2 cups (118 ml) Water
- 1 tbsp Coconut oil
- 1 tsp Salt
- 2 springs Curry leaves
Instructions
- Chop or slice shallots/onions and ginger into thin slices and put them in a pan.
- Top with sliced green chilies, kudampuli, and curry leaves.
- Add the fish, salt, turmeric, fresh coconut scrapings, and half a cup of water.
- Mix everything together with your hands or a spoon.
- Put the pan on the stove, cover with a lid, and bring to a boil. Simmer for 15-20 minutes.
- Drizzle a tablespoon of oil and add more curry leaves if desired. Turn off the stove but keep covered until ready to serve.
Notes
- For a richer flavor, use a combination of coconut milk and water.
- Adjust the number of green chilies to your preferred spice level; start with fewer and add more as needed.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What is kudampuli, and what can I use instead?
Kudampuli, or fish tamarind, is a dried fruit that adds a sour, smoky flavor to Kerala fish curries. If unavailable, use a small piece of regular tamarind soaked in warm water, though the flavor will be milder.
Can I use a different fish instead of anchovies?
Sardines or mackerel pieces work well as substitutes. The cooking time stays roughly the same since the fish is cut small and simmers in a covered pan.
Why does the recipe say to mix everything with your hands?
Mixing by hand lets you coat the fish evenly with coconut and spices without breaking the pieces apart. A spoon works too, but be gentle to keep the fish intact.
