Kerala
Meen mappas
Fish simmered in coconut milk with ginger, green chilli and a sour lick of kudampuli. Gentle, not shy.
40 minTime
28 gProtein each
mildSpice
Make it your way
Grandma's wayClay pot, kudampuli and first press coconut milk.
The original405kcal
28 gprotein
4 gfibre
40minutes
Meen mappas as Syrian Christian kitchens make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Rub the fish with half the turmeric and a pinch of salt and set aside. Soak the kudampuli in warm water.
- 2Heat the coconut oil in a wide clay pot or pan. Fry the onion, ginger, garlic, green chillies and curry leaves on medium until soft and pale golden.
- 3Lower the heat, add the rest of the turmeric with the chilli, coriander and pepper, and stir for 30 seconds. Add the tomato and cook until soft.
- 4Pour in the thin coconut milk with the kudampuli and its soaking water, add salt and bring to a gentle simmer.
- 5Slide in the fish in one layer, cover and simmer gently, swirling the pot instead of stirring, until the fish is opaque and flakes at the thickest part.
- 6Pour in the thick coconut milk, swirl and heat just until steaming. Do not boil. Turn off, add a few curry leaves and the last teaspoon of coconut oil, cover and rest for 10 minutes.
Serve it like this
Serve in the clay pot with a stack of soft appam, or ladle over hot rice.
