Wednesday, 20 January 2016

Fish Mappas

Fish Mappas is a Kerala style curry, fish is cooked in creamy coconut milk and cashew nut paste. Its simple and flavourful. Here is recipe for you all to try.


  • Karimeen(Pearl Spot) / Tilapia / Black Pamphret 1/2 kg, cleaned
  • Chilli Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Black Pepper Powder 1/2 tsp
  • Vinegar 1 tsp
  • Salt
  • Onion 1 big, sliced
  • Ginger 1 small piece, chopped
  • Garlic 4 cloves, chopped
  • Tomato 1 big, sliced
  • Green Chilli 4 nos
  • Cloves 3 nos
  • Cardamom 2
  • Cinnamon Stick a small piece
  • Black Pepper Powder 1 tsp
  • Cashew Nut Paste 2 tbsp
  • Medium thick Coconut milk 1 cup
  • Thick Coconut Milk 1 cup
  • Coconut Oil 
  • Curry Leaves 3 sprigs
  • Salt

Clean and put slits on the fish, if the fish is medium size use as it is, no need to cut else cut into slices. Here I used medium size 2 Tilapias. Marinate the cleaned and slited fish with turmeric powder, chilli powder, pepper powder, vinegar and salt. Keep it aside for 15 minutes. Shallow fry the marinated fish pieces, it should be half cooked only, not to be crispy. 

In the same pan add little more oil and splutter cardamom, cloves and cinnamon. Add ginger, garlic, onion and green chilli. Saute till the onion becomes soft. Now add tomato, 2 sprigs of curry leaves and black pepper powder and cook until tomatoes are soft. Add medium thick coconut milk and salt. when it boils add the fishes. Cover and cook in low flame for 5 to 8 minutes. Add cashew paste to the thick coconut milk and stir well. Add this to the gravy now. Cook for 4 to 6 minutes, when in it is about to boil remove from fire. Before removing from fire add one sprig curry leaves. Serve this with ghee rice, appam, bread or chapatti. 

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