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Traditional Kerala Recipes

Kerala Style Fish Mappas

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Fish Mappas

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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Serves: 5 Prep Time: Cooking Time:

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

  1. Marinate the fish for 20 minutes with ingredients from 13 to 17.
  2. Shallow fry the fish pieces and keep aside.
  3. Heat oil in a pan and saute onions, ginger, green chillies, curry leaves and salt till onions become golden brown.
  4. Add tomato and saute till tomatoes become soft.
  5. Add coriander powder and saute till the raw smell goes off.
  6. Add thin coconut milk, close the lid and boil in a medium flame for 10 minutes.
  7. 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.
  8. Mean while prepare the tempering.
  9. Heat oil in a separate pan, splutter mustard seeds, add shallots, red chillies and curry leaves and fry till shallots become brown.
  10. Add thick coconut milk to the curry, swirl the curry and heat for 2 minutes. Don’t allow it to boil.
  11. Then add the tempering, swirl the curry.
  12. Switch off the flame and add fired cashew nuts and raisins.
  13. Keep the pan covered for 5 minutes and serve warm.
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Traditional Kerala Recipes

Kerala Style Fish Molee | Fish Molly | Fish Moley

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Kerala Style Fish Molee | Fish Molly | Fish Moley

Fish molee – Popular less spicy fish curry in coconut milk. Usually it’s served as a side dish for Palappam (Kerala style bread).

King fish or Pomferts are the best options but still you can make a choice of any firm white fish. In this preparation fish is shallow fried first and put in the gravy.

Best combination

  •  Palappam
  •  Bread

Kerala Style Fish Molee | Fish Molly | Fish Moley

Print This
Serves: 4 Prep Time: Cooking Time:

Ingredients

  • Fish - 1/2 Kg (Pomfret/ King fish/ Pearl spot)
  • --- Marination ---
  • 1. Turmeric Powder - 1/2 Teaspoon
  • 2. Pepper Powder - 1 Teaspoon
  • 3. Salt
  • --- Other Ingredients ---
  • 1. Onion - 1 Cup - Sliced round wise
  • 2. Tomato - 1 Cup - Sliced thick round wise
  • 3. Ginger - 1 Tablespoon - Finely chopped
  • 4. Garlic - 1 Tablespoon - Finely chopped
  • 5. Green Chilly - 4 Nos
  • 6. Cardamom - 4 Nos
  • 7. Cloves - 2 Nos
  • 8. Cinnamon - 1 Medium 5 cm long
  • 9. Fenugreek Seeds - 1/4 Teaspoon
  • 10. Coconut Milk - 1 Cup
  • 11. Curry Leaves - 1 Stem
  • 12. Turmeric powder - 1 Teaspoon
  • 13. Coconut oil
  • 14. Salt

Instructions

  1. Marinate fish with pepper powder, turmeric powder and salt. Keep it for 20 minutes.
  2. Shallow fry the fish.
  3. Heat oil in a pan and splutter fenugreek seeds.
  4. Add cardamom, cloves and cinnamon stick and let it splutter.
  5. Add ginger and garlic. Saute it till light brown.
  6. Add onion, green chillies and salt and saute it till onion become soft. Don’t let the onion become brown color.
  7. Add turmeric powder and mix well.
  8. Add 1 cup hot water (or thin coconut milk) and cook for 5 minutes in a medium flame with lid on.
  9. Add shallow fried fish and tomatoes and cook for 2 minutes with pan covered in a low flame.
  10. Add thick coconut milk and heat up. Don’t let it boil.
  11. Switch off the flame, put lid on and keep it for 5 minutes.
  12. Serve with bread/ appam.
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