April 23, 2016

Fish Mappas/ Meen Mappas

Fish Mappas or Meen Mappas is a traditional Kerala recipe flavored by the addition of coconut milk. This is served along with appam, idiyappam or bread roll. 

My recipe is an adaptation of the one I had seen on cookery show - Shappile curry naville ruchiyum on television. I have tried this recipe a couple of times with different fishes like Karimeen and Vatta. It turned out the best with Neymeen/ King Fish which I made this time and we finally decided to put it up in the blog.

Unlike fish molly, mappas is a little tangy due to the addition of kudampali/ pot tamarind and blends well along with the creaminess of coconut milk. This recipe is now a favorite with us.

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So, here you go - 

Ingredients

  1. Fish slices - 9-10 pieces( I used King Fish - you may use karimeen or pomfret also)
  2. Onion - 2 medium sliced lengthwise
  3. Green Chilly - 4-5 slit
  4. Ginger - 2 tsps chopped
  5. Tomato -1 medium sliced lengthwise
  6. Fenugreek seeds - 1/2 tsp
  7. Mustard seeds - 1/2 tsp
  8. Turmeric powder - 1/2 tsp
  9. Coriander powder - 2 tbsp
  10. Coconut milk - 1 coconut
  11. Curry Leaf - 1 sprig
  12. Kodam pulli/ pot tamarind - 2 pieces
  13. Coconut oil - 2 tbsp
Method

Being a Keralite, I am used to making fish curry in mann chatti/ earthern pot. It somehow gives me a feeling that I am home :) However, it is not mandatory to use one. Any pot would do. 

Heat the oil and add the fenugreek seeds. Add mustard seeds and when it splutters toss in the chopped onions along with the ginger. Saute it, till the raw smell goes away and add the green chilly. 

When the green chilly slowly begins to change color, add turmeric powder and coriander powder. Stir till the masala gets cooked. 

I usually take the milk from freshly grated coconut. You may use store bought coconut milk as well. 
For those using fresh coconut milk, you may take the milk twice - thick milk and thin milk.

Add the thin milk and once it boils, place the fish slices into the pot along with tomato slices and pot tamarind.

Bring this to boil and simmer it on low flame covered till the fish gets cooked. Then add the thick milk. Switch off the flame as soon as the gravy comes to a boil. Avoid stirring the fish curry once cooked as the fish being tender, tend to fall apart.

Garnish with curry leaves.

Does not take a very long time to cook and a perfect recipe for weekend get together with friends and family.

kitchenspells.blogspot.com



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