Kerala Lacy Rice Pancakes with Mild Coconut Fish Curry

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A beloved breakfast and dinner combo from coastal Kerala, these soft-centered, lace-edged rice pancakes are paired with a delicately spiced fish curry simmered in two textures of coconut milk. The dish balances mild creaminess with a gentle tang from kokum and the gentle heat of green chilies. Serve the pancakes and curry together so the spongy centers soak up the fragrant gravy.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 6 gSugar
• 29 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the lacy rice pancakes

• 2 cups raw short-grain rice, soaked 4 hours
• 1/2 cup cooked rice
• 1/2 cup grated fresh coconut
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 tsp salt
• 1 1/4 cups water
• 1 tbsp coconut oil for greasing

For the coconut fish curry

• 500 g firm white fish fillets (kingfish or pomfret), cubed
• 2 tbsp coconut oil
• 1 large onion, thinly sliced
• 3-4 green chilies, slit lengthwise
• 1 inch ginger, julienned
• 4 garlic cloves, thinly sliced
• 2 medium tomatoes, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp freshly ground black pepper
• 1 sprig fresh curry leaves
• 4-5 pieces dried kokum (or 1 tsp tamarind paste)
• 1 cup thin coconut milk
• 1 1/2 cups thick coconut milk
• 1/2 cup water
• Salt to taste

Directions

1. Drain the soaked rice and blend with cooked rice, grated coconut, yeast, sugar, salt, and water to a smooth, pourable batter. Cover and ferment in a warm place for 6-8 hours until bubbly and light.
2. Heat coconut oil in a wide earthen pot or pan over medium heat. Add sliced onions, green chilies, ginger, and garlic and sauté for 4-5 minutes until the onions turn translucent.
3. Stir in chopped tomatoes, turmeric, and black pepper. Cook for 4-5 minutes until the tomatoes break down and the oil begins to separate at the edges.
4. Pour in the thin coconut milk, water, and add kokum plus a few curry leaves. Bring to a gentle simmer and season with salt.
5. Slide the fish pieces into the simmering broth in a single layer. Cover and cook on low heat for 7-8 minutes, without stirring, until the fish flakes easily.
6. Reduce heat to the lowest setting and stir in the thick coconut milk. Warm through for 1-2 minutes without letting it boil, then remove from heat. Keep covered.
7. Heat a small, curved appam pan (appachatti) over medium heat and lightly grease with coconut oil using a half onion or paper towel.
8. Stir the fermented batter; it should be thin like cream. Pour one ladle into the hot pan, lift and rotate so the batter forms thin lacy edges while leaving a small pool in the center.
9. Cover and cook for 2-3 minutes until the center is set and spongy and the edges are golden and crisp. Slide onto a plate and repeat with remaining batter.
10. Serve the rice pancakes hot alongside the mild coconut fish curry, spooning extra gravy over the soft centers as desired.

Cook’s Notes

• Use very fresh, firm-fleshed fish like kingfish, seer fish, or pomfret; they hold shape best and are traditional for this curry.
• Never let the curry boil once the thick coconut milk goes in or it will split; gentle warming preserves the silky texture.
• A proper curved appam pan (appachatti) gives the signature lacy edges; a small non-stick skillet can be used but yields less crispness.
• Ferment the batter overnight on the counter for the most pronounced sour notes and the crispiest lace.
• Soak up the curry with the soft pancake center rather than the edges for the classic Kerala experience of creamy gravy and tender spongy rice.

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