Meen Mappas
A tangy-rich fish curry simmered in thick coconut milk with tomatoes, vinegar, and whole spices — a hallmark of Kerala-Christian cooking. The vinegar gives it a unique sourness distinct from the kudampuli-based nadan fish curry.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Lunch
Dinner
Build a full meal around Meen Mappas
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
300 grams | Fish , firm white, cleaned and cut into pieces |
|
1 cup | Coconut Milk , thick |
|
1 tablespoon | Coconut oil |
|
1 | Onion , medium, thinly sliced |
|
2 | Green Chili , slit |
|
1 teaspoon | Ginger , minced |
|
1 teaspoon | Garlic , minced |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Black pepper powder |
|
1 teaspoon | Coriander powder |
|
1 | Tomato , chopped |
|
1 | Kudampuli , small piece, soaked in water |
|
1 sprig | Curry Leaf |
|
1 | Salt , to taste |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add sliced onions and sauté until they turn translucent.
- 3 Add minced ginger, garlic, and slit green chilies. Sauté for a minute until fragrant.
- 4 Stir in turmeric powder, black pepper powder, and coriander powder. Cook for another minute.
- 5 Add chopped tomato and cook until it turns soft.
- 6 Pour in the thin coconut milk and bring the mixture to a gentle simmer.
- 7 Add the soaked kudampuli along with its water.
- 8 Gently place the fish pieces into the pan and cook for 5-7 minutes until the fish is cooked through.
- 9 Pour in the thick coconut milk and add salt to taste. Stir gently and cook for another 2-3 minutes.
- 10 Finish with a sprig of curry leaves. Remove from heat and let it rest for a few minutes before serving.
Tips
For a richer flavor, use freshly extracted coconut milk if possible.