Fish Mappas

Fish mappas

Fish Mappas Recipe

Ingredients (Serves 3 – 4)

1. Fish (pearl spot, pomfret, king fish, tilapia etc) – 300 – 350 gm, cut into medium pieces

2. Coconut oil – 1.5 tbsp

    Mustard seeds – 1/4 tsp

    Dried red chilly – 1, broken (optional)

    Whole spices – Cardamom – 1, whole pepper corns – 1/4 tsp, cloves – 4

3. Onion – 1/2 larg, thinly sliced or chopped

    Ginger-garlic paste – 1 tsp

    Green chilies – 2, slit

    Curry leaves – A few

4. Turmeric powder – 1/2 tsp

     Kashmiri chilly powder – 3/4 tsp

     Coriander powder –  1.5 tsp

5. Tomato – 1 medium, sliced or chopped

6. Thin coconut milk – 1 cup

7. Thick coconut milk – 1/4 cup

    Tomato – 1/2 small, sliced

    Coarse ground pepper – 1/8 tsp

    Curry leaves – A few

8. Salt – To taste


1. Heat oil in a heavy-bottomed pan over medium-high heat. Add mustard seeds and splutter them. Fry dry red chilies, whole spices and stir for a few seconds. Next add thinly sliced onion, ginger, garlic, green chilies and stir until onion begins to change color slightly. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Saute until their raw smell leaves. Add sliced tomato and curry leaves. Cook for 1 minute. Add thin coconut milk, salt and bring to a boil. Add the fish pieces. Cook covered for 7 – 8 minutes at medium heat until the fish pieces are done.

2. Add thick coconut milk, few pieces of sliced tomatoes, coarse ground pepper and a few curry leaves. Cook for a minute or two over low heat. Switch off. Serve with appam/ bread/ puttu/ rice.


You can add cashew nut paste (1.5 tsp) along with thick coconut milk for an extra taste.

Fish mappas

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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