Fish Mappas

From the backwaters of Kerala, fish mappas is a true culinary representation of the region. Get hold of the freshest fish that you can and let it indulge in a spicy marinade. Shallow fry and then let the succulent fish pieces soak in a spicy coconuty gravy….perfect with white steamed rice or soft phulkas (flat bread).

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Total votes: 739

Dhanya Samuel's Secret Indian Recipe !

Serves: 
4

Preparation Time: 
15 minutes + 1 hour marination
Cooking Time: 
30 minutes

Complexity: 
Medium


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
for marination; ¼ tsp Turmeric powder
for marination; ½ tsp Black pepper
for marination; ½ tsp Ginger paste
for marination; ½ tsp Garlic paste
for marination; Salt, to season
for marination; 1 tsp vinegar
For gravy: ¼ tsp mustard seeds
For gravy: 2 medium red onion, finely sliced
For gravy: ½ inch ginger, grated
For gravy: 3 green chilli, chopped finely
For gravy: 3 Garlic cloves, grated
For gravy: 3 sprigs curry leaves
For gravy: ½ tsp turmeric powder
For gravy: Salt, to season
For gravy: 1 tsp coriander powder
For gravy: ½ tsp red chilli powder
For gravy: 1 cup thin coconut milk
For gravy: 1 cup thick coconut milk
For gravy: 3 tbsp coconut oil
Directions: 
• 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.
Footnotes: 
Fresh coconut milk is best suited for this dish but canned ones can also be used.