Fish Mappas

Fish Mappas or Meen Mappas is a fish curry made by the Kerala Syrian Christians. In this nadan style of preparation, the fish is cooked in a creamy coconut milk sauce with chunks of tomatoes which adds a touch of sourness to the gravy. This preparation is traditionally made with Karimeen also known as Pearlspot. If you are not able to find this fish, then you can use any other thick fleshed fish like king fish, pomfret, red snapper etc.

In my family fish is a regular food that we have at least 2-3 times a week. I've already shared the regular fish curry that we prepare with tamarind and roasted coconut. At times, we enjoy other preparations with fish. This curry is perfect for those who cannot have tamarind. The fish is cooked in coconut milk which add a hint of sweetness to the curry. The main heat comes from green chilies and pepper powder. Kids would enjoy this mildly spiced curry. Overall it is a very tasty curry that combines well with appams and white rice. 

Ingredients

Fish - 1 lb

Shallots (Sambhar Onions) or Big Onions - 1/2 cup (sliced)

Tomatoes - 2 (chopped)

Green chilly- 3

Turmeric Powder - 1/4 tsp

Pepper Powder - 1 tsp

Ginger- 1" piece (chopped)

Garlic - 4 cloves (chopped)

Thin Coconut Milk - 1 cup

Thick Coconut Milk - 1/2 cup

Oil - 2 tbsp (for frying)

For Marination

Chilly powder- 2 tsp

Turmeric Powder - 1/4 tsp

Coriander powder- 2 tsp

Vineger - 1 tsp

For Tempering

Coconut Oil - 1 tbsp

Cinnamon stick - 1" piece

Cloves - 3

Cardamom - 2

Black Peppercorns - 1/2 tsp

Curry Leaves - 1 sprig

Method

Clean the fish and cut into pieces. Mix the chili powder, turmeric powder, coriander powder and vineger in a separate bowl with some water to make a paste. Marinate the fish pieces with this paste for 10-15 minutes.

Heat oil in a shallow frying pan and shallow fry the pieces partially. This step is optional.

Next, heat some oil in a clay pot or a pan, and temper with cardamon, cinnamon, cloves and peppercorns. Add the curry leaves followed by the sliced shallots (or onions), ginger, garlic and green chilies. 

Saute for few minutes till it turns translucent. Next, add the chopped tomatoes and mix everything just once. 

Add the turmeric powder and black pepper powder. Saute for about 30 seconds and add the partially fried fish pieces, salt and the thin coconut milk. 

Bring it to a boil, reduce the heat, cover and cook for 5 minutes or until the fish is cooked through.

Finally add the thick coconut milk. Cook for just a couple of minutes and switch off.