Janeer

Janeer is a traditional South Indian dish that originates from the state of Kerala. It is a type of fermented fish preparation, often made with small fish such as mackerel or sardines, and is commonly used as an ingredient in various Kerala dishes. The name "Janeer" is derived from the Malayalam word "janeeru," which refers to the fermented fish paste.

The preparation of Janeer involves a multi-step process that includes cleaning, salting, and fermenting the fish. The fish are first cleaned thoroughly, then coated with a mixture of salt, spices, and sometimes coconut. This mixture is left to ferment for several days, during which the fish undergo natural fermentation, developing a distinct tangy flavor. The fermented fish is then mashed into a coarse paste, which can be used in a variety of dishes.

Janeer is a staple ingredient in many Kerala recipes, particularly in the preparation of stews, curries, and side dishes. It is often combined with coconut milk, spices, and vegetables to create rich, flavorful meals. The dish is not only prized for its taste but also for its nutritional benefits, as it is high in protein and probiotics due to the fermentation process.

While Janeer is most commonly associated with Kerala, its preparation and use have spread to other parts of India and beyond, where it is appreciated for its unique taste and versatility. It is often enjoyed as part of a traditional Kerala feast, known as a "sadya," where it is served alongside other fermented and cooked dishes. The dish reflects the rich culinary heritage of Kerala and its emphasis on fermentation as a method of food preservation and flavor enhancement.