Fish peera is one of the traditional dishes of Kerala. Even though small fishes like netholi are used for its preparation, we can use other fishes also, if they are cut into small pieces. All peera dishes are made by using crushed coconut . i.e coconut is not grinded well for its preparation, just blended once in a mixer. Here, I am giving you two such recipes. Clay vessels are best suited for the preparation of such traditional dishes.

Netholi peera with tomato

Ingredients:
Netholi cleaned (or any soft flesh fish cut into small pieces)- 1.5 cup
Tomato big sized - 1
Onion sliced big sized - 1
Tamarind  - As needed
Green chillies - 2
Kashmir chilli powder - 1 tsp
Fried coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Ginger cut into small pieces - 1 inch piece
Coconut scrapped - 1 cup
Salt - as needed
Coconut oil - 2-3 tsp
Curry leaves - A little
Shallots - 3

Method of preparation:
1. Take netholi in a clay pot. Cut a tomato into pieces and add to it along with chopped green chillies and ginger.
2. Add coconut, chilli powder, coriander powder, turmeric powder, shallots, a little curry leaves and salt in a mixer and blend them just once.
3. Add the contents to fish and mix well. Add a little tamarind water and a tea spoon coconut oil also. Never add water.
4. Mix the contents well and place it in flame. When it begins to boil, stir it once and simmer it for 10 minutes or till full water content is absorbed. Never stir the contents with a spoon again or add any missing ingredient later. Before placing in flame itself, you should check whether all ingredients are correct.
5. Spread a tea spoon of oil on the top of the peera and add a few curry leaves. It will add some extra aroma and taste to this dish. You can avoid this part also. Close the lid and put the flame off.
6. After 5 minutes netholi peera will be ready to serve. It tastes best with rice.

Peera with bilimbi or green mango
Bilimbi is known as ilumban puli in Malayalam and belumbu in Hindi. Instead of bilimbi, a sour mango can also be used for its variety. Sambar chillies used for its preparation is shown in the figure.

Ingredients:
Netholi cleaned - 1.5 cup
Onion sliced big sized - 1
Green chillies - 4 or 5
Sambar chillies - 5
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Ginger cut into small pieces - 1 inch piece
Coconut scrapped - 1 cup
Salt - as needed
Coconut oil - 2-3 tsp
Curry leaves - A little
Bilimbi or green mango sliced - 1/4 cup
Method of preparation:
1. Take netholi in a clay pot.  Add bilimbi or green mango to it along with chopped green chillies,sliced sambar chillies and ginger.
2. Take a mixer and add coconut, coriander powder, turmeric powder, a little curry leaves and salt. Blend them just once in a mixer.
3. Add the contents to fish and mix well. Never add water.
4. Mix the contents well and place it in flame. When it begins to boil, stir it once and simmer it for 10 minutes or till full water content is absorbed. Never stir the contents with a spoon again or add any missing ingredient later.
5. Spread 2-3 tea spoon of oil on the top of the peera and add a few curry leaves. Close the lid and put the flame off.
6. After 5 minutes netholi - ilumban puli peera will be ready to serve. It is slight greenish-yellow in colour and tastes best with rice.