Appam and Meen Mangacurry

The traditional Kerala breakfast of fluffy and soft appam calls out to the Meen Mangacurry that has been a favourite among coastal Keralites forever. This combo is recommended specialty to anyone who visits the land.

For Appam 

½ kg raw rice
½ kg rice
Salt and sugar, as required
Coconut water, from one coconut
Butter, as required

For Meen Mangacurry

200gm seer fish
50gm raw mango
5 tsp oil 
½ tsp fenugreek
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
5 Green chillies, slit lengthwise
1 onion, finely chopped
2 tomatoes, finely chopped
2 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp tamarind extract
1 cup water
½ cup coconut milk 
1 tsp coriander leaves, finely chopped
Curry leaves, as required

To make Appam

Wash the raw rice thoroughly and soak it in water for 4-5 hours
After draining it well, grind it with rice, salt, sugar and adequate amount of water
Mix it with coconut water and let it rest for 8-11 hours
Take an appam pan, and pour the mixture in a round shape and close the lid. Let it cook well
Once it is cooked, take it out from the appam pan and serve it hot

To make Meen Mangacurry

Cut the fish into small pieces
Slice the mango into small pieces
Now, heat oil in a clay pot. While it is still hot, add fenugreek seeds, ginger, garlic, green chillies and onion. Saute well
When it becomes golden brown, add the chopped tomatoes. Saute well until all the ingredients merge well
Now, add Kashmiri chilli powder, turmeric powder and tamarind extract. Saute well and boil it with some water
Add the fish pieces to this, and let the mixture boil well
When the fish is half cooked, add the mango pieces into it. When the fish is cooked, add coconut milk and coriander leaves and switch off the flame
Sprinkle curry leaves and serve it warm

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