Fish Mappas

Fish Mappas is a speciality fish stew made in Kerala during special occasions. There are many variations to mappas, it can be made with beef, duck, chicken or even tender jack fruit. The use of whole spices and creamy coconut milk enhances the flavour profile of this dish. And its a must to use coconut oil since that is what makes this mappas even more delicious and aromatic. Have it with some hot appams or string hoppers and soon you’ll be going back for a second serving.

Fish Mappas

July 26, 2020
: 6
: 15 min
: 20 min
: 35 min
: Medium

By:

Ingredients
  • 500 g Fish (Pearl spot/ Sea bream/King fish/ Tilapia/ Pomfret)
  • 1 Onion (sliced)
  • 2 Tomatoes (cut into chunks)
  • 3 cloves Garlic (minced)
  • 1 tsp Ginger (minced)
  • 2 Green chillies
  • 1 sprig Curry leaves
  • 1/2 tsp Black pepper corns
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Pepper powder
  • 11/4 cup Thin coconut milk
  • 1/4 cup Thick coconut milk
  • 1 tsp Vinegar
  • 2 tbsp Coconut oil
  • Marinade for frying:
  • 1/2 tsp Ginger-garlic paste
  • 1/2 tsp Vinegar
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Red chilli powder
  • 1/2 tsp Pepper powder
  • 1/2 tsp Coriander powder
  • Salt to taste
  • 1 tbsp Water
Directions
  • Step 1 Clean and cut the fish into pieces. Mix all the ingredients for the marinade in a bowl. Coat the fish pieces well in this marinade and set it aside for 15 minutes. 
  • Step 2 Heat oil in a pan and shallow fry the fish pieces. Set it aside.
  • Step 3 Heat coconut oil in another pan, temper the whole spices. Then, add in garlic and ginger, saute for a minute. 
  • Step 4 Add in sliced onions, green chillies and curry leaves. Saute for 2 minutes until the onions turns translucent. Add the chopped tomatoes and saute till they turn limp.
  • Step 5 Add in turmeric powder and pepper powder, saute for a minute. Pour in thin coconut milk, vinegar and salt to taste. Place in the fried fish pieces, cover and let it simmer for 5 minutes.
  • Step 6 Open the lid and pour in the thick coconut milk. Turn off the heat just before it starts to boil. Serve with appam, rice, bread or iddiyappam. 

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