Fish Payasam Recipe (Meen Payasam) 🐟

Short Description:
Fish Payasam is an unconventional South Indian dessert made with tender fish fillets, coconut milk, jaggery (or sugar), and aromatic spices. Popular in Kerala’s coastal regions, this dish blends the richness of seafood with the creamy sweetness of traditional kheer (payasam), offering a flavorful contrast that’s intriguing and truly rare.

📊 Recipe Details

• ⭐ Rating: 8.3/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $4 – $7 USD

• ⏱️ Cooking Time: 50–60 minutes

• 🍽️ Category: Non-Vegetarian

• 🔥 Meal Type: Dessert / Festive Dish / Unique Culinary Experience

• 👥 Serving Size: 4–5 persons

🧪 Nutrition Facts (Per Serving)

• 🍛 Calories: ~280 kcal

• 💪 Protein: ~11g

• 🥓 Fats: ~13g

• 🍞 Carbohydrates: ~28g

🛒 Ingredients

✅ For Fish:

• 200g boneless white fish (pomfret, seer, or tilapia recommended)

• ½ tsp turmeric

• Salt to taste

• 1 tbsp coconut oil

✅ For Payasam Base:

• 1 cup thick coconut milk

• 1½ cups thin coconut milk

• ½ cup jaggery (or brown sugar)

• ¼ cup small-grain rice (or broken matta rice)

• ¼ tsp cardamom powder

• A pinch of dry ginger powder (optional)

• 1 tbsp ghee

• 1 tbsp chopped cashews & raisins

👨‍🍳 Step-by-Step Instructions

🐠 Step 1: Prepare the Fish

1. Marinate fish with turmeric and salt.

2. Lightly pan-fry in coconut oil until just cooked (do not over-fry).

3. Let it cool, then shred the fish finely or mince coarsely.

🍚 Step 2: Cook the Rice

1. Wash and cook rice in thin coconut milk until soft and mushy.

2. Stir occasionally to prevent sticking.

🍯 Step 3: Sweeten the Payasam

1. Add melted jaggery or brown sugar to the cooked rice.

2. Mix well and simmer for 5–10 minutes.

🥥 Step 4: Add Fish & Final Touches

1. Stir in shredded fish and cook on low flame for 5–7 minutes.

2. Add thick coconut milk, cardamom powder, and dry ginger powder.

3. Cook gently for 2–3 more minutes. Do not boil after adding thick coconut milk.

🌰 Step 5: Tempering

1. In a small pan, heat ghee.

2. Fry cashews and raisins till golden.

3. Pour over the payasam.

🍽️ Serving

• Serves: 4–5 people

• Best Served: Warm or slightly chilled

• Storage: Refrigerate up to 2 days

• Perfect For: Onam, coastal feasts, culinary experiments, food documentaries

💡 Tips

• Use fresh boneless white fish — avoid strong-smelling or oily fish.

• Don’t overcook after adding thick coconut milk; it may split.

• For extra richness, add a few drops of rose water or kewra.

• Jaggery gives an authentic earthy sweetness compared to white sugar.

🧾 About the Dish

🌍 Origin & History

Fish Payasam comes from the Malabar coastal belt of Kerala, where fusion of seafood with sweets isn’t uncommon in traditional Muslim and Christian households. It was a symbol of wealth and hospitality served during weddings or rare feasts.

🥄 Taste Profile

• Texture: Creamy, grainy, with soft fish bits

• Flavor: Sweet with mild savory undertones

• Aroma: Rich coconut milk with hints of ghee and cardamom

📍 Where Can You Use This Recipe?

• Cultural Food Festivals: To showcase Kerala’s culinary innovation

• MasterChef-level Dishes: Impress with an unexpected fusion

• Experimental Menus: For high-end coastal restaurants or seafood menus

• Food Blogs/YouTube: Rare recipes that generate curiosity and views

👤 Who Should Eat It?

• Seafood lovers who enjoy regional Indian cuisine

• People looking for high-protein sweets

• Adventurous eaters seeking rare, cultural dishes

• Ideal for non-vegetarian festive feasts

🙅‍♂️ Who Should Avoid It?

• Vegetarians/Vegans

• People allergic to fish or seafood

• Those on a strict low-fat or sugar-free diet

➕ Bonus Variations

• Fish & Coconut Jaggery Halwa: Skip rice and make halwa-style payasam

• Fish + Dry Fruit Fusion: Add dates, figs, and shredded coconut

• Spicy-Sweet Version: Add a touch of pepper or clove

• Keto-Friendly Payasam: Use almond flour and coconut cream with sweetener