Kerala style fish mappas or meen mappas is really a Syrian Christian delicacy, also referred to as Kottayam style Meen Mappas in which fish is cooked in creamy coconut milk with tomato plants. It's an excellent side dish and complements puttu. appams. roti. and grain though I favor to get it with puttu.
Mappas is really a coconut based curry, created using coconut milk, spices, and tomato plants. You may make a vegetable version with ladies finger (vendakka mappas) or result in the gravy of vendakka mappas and just add steamed eggs into it (eggg mappas). Usually I favor Chicken mappas with appam, however for special events like weddings, baptisms etc mutton or duck mappas is preferred.
Fishes like pomfret. seer fish, butter fish (moda), gem place fish (karimeen fish) is most appropriate with this curry. I've fond recollections of my late ammachi (grand mother) causeing this to be for all of us cousins, during our summer time holidays. ah! individuals were the pleasures of accelerating up.
So lets get cooking.
Author: Nisa Homey.
Ingredients:
Fish: 1/2 kg, I made use of pomfret.
Onion: 1 1/2 medium-sized, sliced.
Tomato: 3 (use 2 tomato plants for sauting and reserve one for later).
Ginger root: 1 ", minced or chopped finely.
Eco-friendly Chilly: two or three, slit.
Vinegar: 1 teaspoon.
Kashmiri Red chilly powder: 2 teaspoon.
Fresh coriander powder: 2-3 teaspoon.
Turmeric: A fat pinch.
Pepper powder: 1/2 teaspoon
Pepper corns: 1/4 teaspoon.
Cinnamon: 1/4 inch.
Cloves: 1/4 teaspoon.
Cardamon: 2.
Coconut milk: 1 cup. (you may also use readymade coconut milk powder, I made use of maggi coconut milk powder).
Thin coconut milk: 1/2 cup.
Coconut oil when needed
Curry leaves.
Method:
You don't need much oil to create this curry. Heat a kadai with two or three tablespoons coconut oil, and include the pepper corns, cinnamon, cloves, and cardamon. Simmer the fireplace after which add sliced onion, ginger root-garlic clove, eco-friendly chilly, and curry leaves. saute for just two min. onion don't have to be browned, just starting to brown is sufficient.
Adding the red chilly powder, coriander powder, turmeric, and pepper powder.
Mix the masalas and gently fry it. up until the raw flavor vanishes. remember low flame may be the rule here.
Include just two tomato plants. stir, add salt. don't saute the tomato plants for lengthy, they have to blend in to the masala. you don't need to saute the tomato plants till oil comes on the top.
Add 1/2 cup thin coconut milk and lightly add some fish. Cover and prepare for around five to seven min, from time to time swirling the pan, so the fish doesn't get sticked towards the bottom. When the gravy has reduced, add some whole coconut milk and lightly stir, being careful to not crumble the fish. At this time slice the stored aside tomato and add in to the bubbling gravy, let it are a symbol of a min or two after which turn off fire. add curry leaves.
Notes: #If you wish to learn to take milk from fresh coconut click here .
# For fish mappas, I don't add garam masala powder.