Simmered Catfish in an Unripe Mango-Coconut Milk Sauce

Meen Kootan

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

You won’t find anything “mean” about this delicate coconut milk sauce with small bits of tart unripe mango, aromatic curry leaves, and three sources of heat—fresh green chiles, dried red ones, and black peppercorns—dotting its creamy landscape. Kerala, a state on the southwestern coast of India, has an unbridled love for coconut and fish, and this curry proves why. Enjoy it as the Keralites do, over slightly starchy long-grain white rice.