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Author Notes: This is a twist on the traditional Kerala dish of
spicy and tangy Meen Peera made usually with small anchovy like fish or prawns, that I make with canned Tuna. In Kerala Kokum is used as the souring agent but I like to freshen it up with a dash of lemon juice. —Magpiesrecipes
- 1 Can Tuna in water ( I use commonly available brands like Starkist)
- 1 cup Shredded coconut ( Frozen or fresh NOT dried or desiccated )
- 1/4 Yellow Onion diced fine
- 3 Thai green chillies chopped
- 1 teaspoon Minced ginger
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Salt or to taste
- 5 Curry leaves
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
- 1 tablespoon Oil ( I use Parachute brand coconut oil from Indian grocery stores but you can use any)
- 1/2 Lemon or Lime
- If using frozen coconut, thaw it overnight in the fridge or in the microwave, in short 10 second increments after having broken it up, stirring between each increment and being careful not to cook it.
- Flake the tuna in the can with a fork and set aside
- Heat the oil in a pan on medium and add the mustard seeds and cumin seeds, waiting till they start to pop and sputter.
- Add all the ingredients except the tuna and lemon and mix well to combine. Saute for 1-2 minutes. Do not let the coconut brown.
- Add the flaked tuna and stir so that it is well mixed with the coconut mixture.
- Cover and let cook on low heat, stirring occasionally for 10 minutes.
- Squeeze the juice of 1/2 a lemon or lime over the fish and coconut and mix well.
- Enjoy with rice and spiced buttermilk or mango pickle.
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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