Appam with Meen Moilee
A delightful South Indian breakfast, fluffy appam with creamy fish curry.
⏱️ 70 min🍽️ Serves 1
🔥 380 kcal💪 28g protein🍚 35g carbs🥑 13g fat🌾 4g fibreper serving
📲 Share
servings
Ingredients
- 🐟500 g seer fish fillets
- 🧅2 onions
- 🍅1 tomato
- 🌶️2 green chilies
- 🫚1 inch ginger
- 🧄4 garlic cloves
- 🥥½ cup thick coconut milk
- 🥥1 cup thin coconut milk
- 🟠1 tsp turmeric powder
- ⚫½ tsp black mustard seeds
- 🌿10 curry leaves
- 🌴2 tbsp coconut oil
- 🍚2 tbsp appam batter
- 🧂 salt, to taste
Pro tips
- For the best flavor, use fresh seer fish (king fish) or any firm white fish.
- Do not boil the gravy after adding thick coconut milk, as it might curdle.
- To make appam batter from scratch, soak raw rice, grind with coconut, yeast, and sugar, then ferment overnight.
Method
- 1Marinate fish with turmeric powder and salt; set aside for 15 minutes.
- 2Heat coconut oil in a pan, add mustard seeds and curry leaves. Once they splutter, add chopped ginger, garlic, green chilies, and onions; sauté until translucent.
- 3Add chopped tomato and cook until it softens. Pour in the thin coconut milk and bring to a gentle simmer.
- 4Gently add the marinated fish pieces to the simmering gravy. Cook for 5-7 minutes until the fish is almost done.
- 5Stir in the thick coconut milk and cook for another 2-3 minutes on low heat, ensuring it doesn't boil. Adjust salt if needed.
- 6Prepare appam: heat an appam pan, pour a ladleful of appam batter, swirl to coat the edges, cover and cook until lacy and golden brown.
- 7Serve hot Meen Moilee with freshly made appam.