Meen Peera, also known as Nethili Meen Avial in some parts of south India kerala is a delicious fish preparation Served with coconut, chilli, shallots and spices. This delicious fish is made with anchovies (nethili), raw mango and coconut masala. Learn how to make Kerala style dough lad with step by step pictures and videos.
Nehilly Mien Avial | Mien Pera
Meen Peera is a simple recipe. It cooks in minutes, I mean it took me about 10 minutes to cook. Anchovies are a very small fish and take very little time to cook.This bird has so many flavors and tastes amazing Steamed Kerala Red Rice. It had raw mango and was tangy. The coconut masala is filled with chilli, cumin, pepper which adds a wonderful aroma.
About Meen Peera (Nethili Avial)
Meen Peera is a dish from Kerala where fish is cooked with coconut masala. It is also known as fish Peera, nethili avia, netholi avial, netholi peera. The fish used in this dish is nethili meen, also known as netholi or anchovies. But you can use sardines or any fish of choice.
Coconut masala is made with dry red chillies, coriander seeds, shallots, black pepper, cumin seeds and tamarind. This coconut is mixed with fish, raw mango and cooked in a casserole.Raw mango adds a lot of flavor to nethili meen, check mine manganesilikuzambu.
Since nethili or anchovies have a very delicate texture, they cook faster. You shouldn't overmix the fish or it may crack and fall apart. So the key is to stir the raw masala into the fish and heat until cooked. Finally add a little coconut oil and fresh curry leaves for extra flavor and aroma.
Similar fish recipes,
Watch Fish Pila | Nehili Aviation Video
Meen Pila Ingredients
Nesili (anchovies) – Anchovies or necilis are small, delicate fish. Do not overmix or overcook or it may break down and break down. You can use any fish in this recipe.
Raw Mango – Use tart raw mango for best flavor. Then peel and slice it thinly so it cooks faster with the fish.
coconut – You can use fresh or frozen coconut in this recipe.
whole spices – Spices like pepper, cumin seeds, coriander seeds, dry red chillies and shallots are used for grinding.
curry leaves – The main ingredient adds flavor to any fish dish and also removes the fishy smell.
coconut oil – Anchovies are not that oily fish, so they need a generous drizzle of coconut oil at the end.
How to Clean Neisseria (Anchovies)
Anchovies are delicate little fish that take a short time to clean. Unlike other fish, you don't need to skin or remove the scales. You need to gently pull on the head and remove the guts.
I used a small variety of nesili (anchovies). You must remove the head and guts (black guts) of the fish. The fish head can be easily removed by gently twisting and pulling it. After cleaning, put it into a pottery (earthen pot) and rub it gently to remove the silver scales. Rinse well with cold water. Strain through a slotted spoon and place in a clay pot.
How to Make Meen Peera (Step by Step Pictures)
Coconut Masala
1) Put fresh coconut into blender. I cut the coconut into chunks and added it to the blender. You can use freshly grated coconut. Add dry red chillies as per your taste. You can add more or less according to your taste.
2) Add coriander seeds and peeled garlic cloves to the blender.
3) Add whole black peppercorns and cumin seeds to the coconut.
4) Now add turmeric powder and peeled and chopped onions. You can also use peeled scallions instead of onions.
5) Grind the coconut mixture into a coarse paste without adding water. The mixture must be coarsely ground.
Cleaning the Nesili fish
6) I used a small variety of Nesiri (anchovies). You must remove the head and guts (black guts) of the fish. The fish head can be easily removed by gently twisting and pulling it. After cleaning, put it into a clay pot and rub it gently to remove the silver scales. Rinse well with cold water. Strain through a slotted spoon and place in a clay pot.
Remix for Nethili Avial (peera)
7) Add peeled and thinly sliced raw mango to the fish. The mango must be sliced thinly as it must be cooked at the same time as the fish.
8) Add green chili. I used a small amount of green chili so I added it all. If you are using evergreen peppers, cut them lengthwise before using.
9) Add few fresh curry leaves.
10) Add freshly ground coconut masala.
11) Add tamarind paste and salt to the mixture.
12) I added 1/4 cup of water to the blender jar and swirled it around. Pour it back into the pot. Mix well.
13) Now gently press the mixture into the pan.
Cooking Nethili Avial (meen peera)
14) Put the pot on the fire. Close the lid. Now cook on high flame for 5 minutes.
15) At this point the mixture will begin to boil as shown below.
16) Now gently mix the vial mixture using a spoon or fork. Don't stir too much or the fish will crumble. Mix gently.
17) After gently mixing the fish mixture, cover it again and cook over medium-low heat for another 5 minutes.
Final touches by Nethili Avial
18) Now the fish and raw mango are fully cooked. Add a handful of curry leaves and a generous amount of coconut oil to a small bottle.
19) Cover and let sit for 10 minutes.
20) Serve with rice.
Expert Tips
- Nethili, or anchovies, are small, delicate fish. Do not overmix or overcook or it may break down and break down.
- Mix the masala with the fish and start cooking.
- The coconut oil and curry leaves added at the end give so much flavor, so don’t skip this step.
- It's best cooked in a casserole, but you can use any pot you like.
- Slit chicken drumsticks can also be added to this dish.
More fish recipes
📖 Recipe Card
Meen Pila | Nethili Meen Avial Recipe | Coconut Fish
Serving size: 4 number of copies
Calories: 263kilocalories
instruct
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Grind all the ingredients in the list into a coarse mixture. Do not add water when grinding. The mixture must be dry and coarsely chopped. Set aside.
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Now add washed anchovies, sliced raw mango, chopped green chilli, curry leaves, salt, tamarind paste in the kadai. Add the grated masala to the fish. Pour ¼ cup of water into the blender jar, swirl the jar, and add it to the fish.
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Mix the coconut masala well with the fish using your hands. Press the fish into the kadai puree. Now cover it and heat it. Cover and cook over high heat for 5 minutes. After 5 minutes open the lid and let the mixture boil. Now stir the fish gently with a fork, don't stir it too much or it will break. After gently mixing, cover again and cook over medium heat for another 5 minutes.
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Open the lid and check if the fish is cooked. Turn off the heat and now pour in the coconut oil and a handful of curry leaves. Cover again and let sit for 10 minutes.
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Serve it with rice.
notes
- Nethili, or anchovies, are small, delicate fish. Do not overmix or overcook or it may break down and break down.
- Mix the masala with the fish and start cooking.
- The coconut oil and curry leaves added at the end give so much flavor, so don’t skip this step.
- It's best cooked in a casserole, but you can use any pot you like.
- Slit chicken drumsticks can also be added to this dish.
Nutrition
Serve: 1number of copies | Calories: 263kilocalories | carbohydrate: 8G | protein: 14G | fat: twenty oneG | Saturated fat: 15G | Polyunsaturated fat: 1G | Monounsaturated fat: 2G | cholesterol: 38milligrams | sodium: 75milligrams | Potassium: Chapter 392milligrams | fiber: 3G | sugar: 3G | Vitamin A: 111IU | Vitamin C: 34milligrams | calcium: 126milligrams | iron: 3milligrams
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