Meen Mappas
Fish in mild coconut milk with tomato and green chillies. Light Kerala fish curry for daily meals.
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Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Milk — 100 g (whole)
- onion — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- fish — 100 g (chopped)
- Ginger — 1 tsp (ground)
- Coconut — 100 g (chopped)
- salt (optional) (whole)
- Tomato — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
Method
- Heat the Coconut Oil in a manchatti or wide pan, splutter the Mustard Seeds, then add the Urad Dal and Curry Leaves and fry 30 seconds.
- Add the sliced onion and cook 5 minutes on medium until soft and translucent.
- Stir in the Ginger and Garlic, then the Turmeric Powder, Red Chilli Powder and coriander powder, and fry a minute.
- Add the chopped Tomato and cook 4 minutes until it softens.
- Grind the Coconut with 200 ml warm water, strain it and pour the extract in; simmer 4 minutes.
- Rub the fish with salt, slide it in and cook 6-7 minutes on low, swirling the pan instead of stirring.
- Pour in the Milk, warm it 2 minutes without letting it boil, then take the pan off the heat.
- Garnish with Coriander Leaves and serve hot.
Common questions
- How many calories in one plate of Meen Mappas?
- 209 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.