Go Back
Indian fish curry served with rice in a black bowl
Print Recipe

Fish Mappas

Course: Side Dish
Cuisine: Indian, Kerala

Ingredients

  • ½ kg fish any type, I used basa fillets but this recipe works for all kinds of fish
  • Vegetable oil to shallow fry the fish

For marination:

  • ½ tsp Red chilli powder
  • ¼ tsp Turmeric powder
  • ½ tsp Black pepper
  • ½ tsp Ginger paste
  • ½ tsp Garlic paste
  • Salt to season
  • 1 tsp vinegar

For gravy:

  • ¼ tsp mustard seeds
  • 2 medium red onion finely sliced
  • ½ inch ginger grated
  • 3 green chilli chopped finely
  • 3 Garlic cloves grated
  • 3 sprigs curry leaves
  • ½ tsp turmeric powder
  • Salt to season
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • 1 cup thin coconut milk
  • 1 cup thick coconut milk
  • 3 tbsp coconut oil

Instructions

  • Prepare the marinade by mixing all the ingredients and marinate the fish pieces in this for at least one hour or as long as you can.
  • Shallow fry the fish pieces and keep aside.
  • Heat oil in pan and crackle mustard seeds. Add curry leaves along with ginger, garlic, onions, green chilli and sauté till the onions turn golden brown.
  • Then add all the spices and sauté till oil starts clearing.
  • Lower the heat and add second milk of coconut and mix well. To this add the fried fish pieces; season with salt. Cook for 5 minutes.
  • Next lower flame and add first milk of coconut to thicken the gravy and remove from fire. Do not boil or place or high heat or the coconut milk will split.
  • Garnish with curry leaves.