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Fish Mappas - Coconut Fish Curry from Kerala

Fish Mappas - Coconut Fish Curry from Kerala

fish mappas

Kerala is called, the land of spices. Spices form an integral part of the state’s history, geography and culture. The state has been known to trade in spices for centuries, with the earliest known example been of trade with the Sumerians, as far back as 3000 BCE.

The cuisine of Kerala includes vegetables, poultry, red meat and sea food in equal measures. As much the food of the region is affected by the history and geography of the state, it is also affected by the cultural diversity among the people.

In the below extract, we bring for you the preparation for fish mappas, a typical curry with a strong flavor of coconut, and an optimal balance of the principal. Read on ahead and discover for yourself the complete recipe.   

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Fish Mappas - Recipe

Ingredients Required

  • 3 tablespoon edible coconut oil
  • 1/4 teaspoon whole mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • Sprig of curry leaves
  • 2 green chillies
  • 1 teaspoon coriander powder
  • 1/4 teaspoon mustard powder
  • 1 medium sized onion sliced
  • 1 small tomato fine chopped
  • 2 dried kokum soaked in water
  • 2 fillets of firm white fish
  • 1/2 cup fish stock
  • 1/2 cup coconut milk

For tempered seasoning

  • 2 tablespoon coconut milk
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon crushed garlic
  • Sprig of curry leaves
  • 2 tablespoon fine chopped shallots

Procedure of Preparation

  • Heat about 3 tablespoon coconut oil in a sauce pan.
  • Add whole mustard seeds, fenugreek seeds, curry leaves, slit green chillies and diced onions. Saute over a medium flame until the onions turn brown.
  • Add coriander and mustard powder. Mix well.
  • Add tomatoes and soaked kokum.
  • Add fish fillets. Mix thoroughly with the rest of the ingredients. Add fish stock.
  • Cover the sauce pan and cook over a medium flame for about 5 minutes.
  • Remove the cooked and cook until the gravy thickens.
  • Add coconut milk and cook for another 2 minutes. Make sure that the mix does not come to a boil.
  • In a small pan heat the rest of coconut oil for preparing the tempered seasoning. Add ginger, garlic, curry leaves and chopped shallots. Pour over the fish.
  • Serve the preparation with an accompaniment of choice like steamed rice ir appam.

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