Thursday, 30 April 2015

Netholi Meen Peera / Kerala style Anchovies with shallots and coconut

Meen Peera / thoran is a kerala style side dish with fish and fresh coconut and shallots. Fresh anchovies / nethili meen is cooked with lots of coconut, green chillies, ginger, garlic and shallots. So easy to make and can be made quickly. Best served with steamed rice and fish curry.



  • 300 Grams fresh anchovies / nethili meen - ( remove head , retain the tail,  clean and wash with salt and turmeric powder)
  • 1/2 Cup fresh coconut slices
  • 1/2 Teaspoon Jeera / cumin seeds
  • 5 Shallots chopped finely
  • 1/2 inch ginger chopped finely
  • 2 large garlic cloves crushed and the chopped finely
  • 2 Green chillies ground to paste
  • 2 sprigs of curry leaves julienned
  • 1/2 cup raw mango cut into small cubes
  • 1/4 Teaspoon turmeric powder
  • Salt to taste
  • 1 Tablespoon of tamarind extract ( Use kodampuli for authentic taste)
  • 2 Tablespoons of coconut oil


1. Add coconut and cumin seeds to the food processor and pulse it 4 times until it resembles coarse powder. Set aside
2. In a small mixing bowl, mix together ground coconut, shallots, ginger, garlic, julienned curry, green chilli paste
3. Sprinkle 1/2 Teaspoon salt , 1/4 teaspoon turmeric powder to the above mixture and toss / mix together
4. In a wok / kadai, add nethili / anchovies
5. Add the coconut mixture we prepare at step number 3 to the anchovies
6. Add 1 tablespoon tamarind extract
7. Add 1/4 cup water
8. Now place the wok on the medium flame and cover it with a lid
9. Cook for 2 minutes
10. Then add raw mangoes and toss the mixture gently. Handle gently, otherwise anchovies might break / fall apart
11. Cook for 5 minutes or until the water evaporates
12. Finally add coconut oil to the nethili peera and toss
13. Serve hot with steamed rice and fish curry

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