Meenam

Meenam is a traditional South Indian dish, most commonly associated with Kerala cuisine. It is a flavorful preparation of small fish, often fried or lightly curried. The term "Meenam" itself is derived from the Malayalam word for fish.

The preparation of Meenam can vary, but it typically involves marinating small fish like anchovies, sardines, or other local varieties in a mixture of spices. Common ingredients in the marinade include turmeric powder, red chili powder, coriander powder, ginger-garlic paste, and sometimes a touch of tamarind or lemon juice for tanginess. The marinated fish is then usually pan-fried until crispy and golden brown.

Alternatively, Meenam can be prepared as a light curry. In this version, the marinated fish is simmered in a base of coconut milk, onions, tomatoes, and a blend of aromatic spices. This results in a milder and more soupy dish, often served with rice.

Meenam is a popular dish due to its simplicity, affordability, and the delicious taste of fresh fish cooked with traditional spices. It is often enjoyed as a side dish or a main course, showcasing the bounty of the sea and the culinary heritage of the region. Its preparation is a testament to the resourceful use of small fish, making it a staple in many households.