Fish Mappas is an another type of Fish Molee recipe – Shallow fried fish in coconut milk. Here no spices like cardamom, cinnamon and cloves are added instead coriander powder and fennel seeds powder are the flavouring agents.
Best Combination
- Palappam
- Bread
Kerala Style Fish Mappas
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Ingredients
- 1. Fish - 500 gms (Pomfret/ King Fish/ Pearl Spot)
- 2. Onion - 3 Cups - Chopped
- 3. Green chillies - 10 Nos - Slitted
- 4. Ginger - 1 Teaspoon - Finley chopped
- 5. Tomato - 1/2 Cup - Sliced
- 6. Coriander powder - 1 1/2 Tablespoon
- 7. Fennel seeds powder - 1/2 Teaspoon
- 8. Thin coconut milk - 3 Cups
- 9. Thick coconut milk - 1 1/2 Cup
- 10. Curry leaves - 2 Stems
- 11. Salt - As required
- 12. Coconut oil - As required
- To marinate
- 13. Ginger - 1/2 Tablespoon - Paste
- 14. Garlic - 1 Tablespoon - Paste
- 15. Turmeric powder - 1/4 Teaspoon
- 16. Pepper powder - 1 Tablespoon
- 17. Salt - As required
- --- For tempering ---
- 18. Mustard seeds - 1 Teaspoon
- 19. Curry leaves - 2 Stems
- 20. Dried red chilly - 3 Nos - Cut
- 21. Shallots - 1 Tablepspoon
- 22. Coconut oil - As required
- --- To fry ---
- 23. Cashew nuts - A handful
- 24. Raisins - 2 Tablepsoon
- 25. Coconut oil - As required
Instructions
- Marinate the fish for 20 minutes with ingredients from 13 to 17.
- Shallow fry the fish pieces and keep aside.
- Heat oil in a pan and saute onions, ginger, green chillies, curry leaves and salt till onions become golden brown.
- Add tomato and saute till tomatoes become soft.
- Add coriander powder and saute till the raw smell goes off.
- Add thin coconut milk, close the lid and boil in a medium flame for 10 minutes.
- Add fennel seeds powder in the curry and mix well. Then add fried fish and swirl the curry without breaking fishes. Boil till gravy become thick.
- Mean while prepare the tempering.
- Heat oil in a separate pan, splutter mustard seeds, add shallots, red chillies and curry leaves and fry till shallots become brown.
- Add thick coconut milk to the curry, swirl the curry and heat for 2 minutes. Don’t allow it to boil.
- Then add the tempering, swirl the curry.
- Switch off the flame and add fired cashew nuts and raisins.
- Keep the pan covered for 5 minutes and serve warm.
