How to make Meen Nirappiyathu -

Mackerels stuffed with a flavourful coconut masala and shallow fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerels Whole, Coconut Scraped

Cuisine : Kerala

Course : Main Course Seafood

Meen Nirappiyathu

Meen Nirappiyathu Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Meen Nirappiyathu Recipe

  • Mackerels Whole 8 medium

  • Coconut Scraped 1/4 cup

  • Ginger chopped 1 inch piece

  • Green chillies chopped 4 medium

  • Whole dry red chillies 4 medium

  • Fresh coriander leaves chopped 1/4 cup

  • Fresh mint leaves chopped 1/4 cup

  • Curry leaves chopped 15

  • Tamarind 1/2 lemon

  • Salt to taste

  • Oil to shallow fry

  • Lemons cut into wedges 2


Step 1

Clean, wash and slit the fish from the center. Remove the center bone if possible without damaging the fish.

Step 2

Make cuts on both sides of the fish. Grind coconut, ginger, green chillies, dry red chillies, coriander leaves, mint leaves, curry leaves, tamarind and salt to a slightly coarse paste.

Step 3

Stuff this paste into the fish. Tie the fish with a string to prevent the stuffing from coming out. Rest in a refrigerator for at least one hour.

Step 4

Heat oil in a pan and shallow fry the fish two at a time for three to four minutes on either side. Drain and place on an absorbent paper. Serve hot with lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.