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