Kerala Style Luscious Meen Peera For Spicy Curry Recipe 

This is a yummy dish utilizing little kozhuva, which is too great as a side dish alongside white rice and chappathi, it is too sound and the centre fixings in it is coconut and fish. we can make this effectively at home. 

Elements of Meen peera 

1.00 kg kunjikozhuva 

1.00 cup coconut 

0.25 tbsp cumin seeds 

0.50 tbsp turmeric powder 

0.50 tbsp crisp powder 

1.00 tbsp dark kokum 

0.25 tbsp salt 

2.00 tbsp shallot 

2.00 tbsp curry leaves 

2.00 tbsp coconut oil 

Meen peera 

STEP: 1 

At the initial step clean the fish well and afterwards marinate it utilizing minimal salt, turmeric powder and crisp powder for ten minutes. 

STEP: 2 

then, at that point put a mud plate or manchatty on fire and pour some water to cook fish, put some crisp powder and turmeric powder to it. 

STEP: 3 

then, at that point let it bubble, when it begins bubbling put the marinated fish to it and afterwards close the mud plate. 

STEP: 4 

put dark kokum to it, then, at that point following five minutes open the mud plate and check the fish is cooked or not, 

STEP: 5 

in the interim taking a blender or processor and put coconut, cumin seeds and turmeric powder into it, then, at that point granulate it well. 

STEP: 6 

at the point when fish is cooked off the fire, yet the granulate blend of coconut to the cooked fish and afterwards again on the fire. 

STEP: 7 

it's anything but a low fire, we did not add any oil to it, assuming you need oil you can add it, blend it well. 

STEP: 8 

pour some water if necessary and blend once more, let it cooked for five additional minutes on low fire and close it. 

STEP: 9 

then, at that point heat a Kadai or skillet and put some oil to it, when it's hot add shallots and curry leaves to it, mix it well and when it.