Name: Meen Mappas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1/4 tsp ground turmeric; 2 tsp chilli powder; Salt to taste; 500 g fish fillet, cut into medium pieces; 8 shallots, sliced; 2 medium tomatoes sliced, or ¾ can diced tomatoes; 2 green chillies, cut in half; 2 tsp garlic paste; 1 tsp ginger paste; 1 tsp mustard seeds; 1/4 tsp cumin seeds; 1/4 tsp fenugreek seeds; 3 dried red chillies; A pinch of asafetida; 1 sprig of curry leaves; 1/2 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp freshly grated black pepper; 3 tbsp chilli powder; 1 small lemon sized tamarind, soaked in water; 1 tbsp vinegar; 1/3 cup coconut cream or coconut milk; 1/2 cup oil; Salt to taste

The northern part of Kerala especially the Malabar region is well-known for its flavorsome food. Meen mappas (Malabar style fish curry) cooked in coconut milk is not an exception, I guess.

More Fish Curry Recipes

Don’t forget to check out other Malabar dishes:

Yield: 4 -5

Meen Mappas

Fish cooked in spicy coconut sauce.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

500 g fish fillet, cut into medium pieces
8 shallots, sliced
2 medium tomatoes sliced, or ¾ can diced tomatoes
2 green chillies, cut in half
2 tsp garlic paste
1 tsp ginger paste
1 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
3 dried red chillies
A pinch of asafetida
1 sprig of curry leaves
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp freshly grated black pepper
3 tbsp chilli powder
1 small lemon sized tamarind, soaked in water
1 tbsp vinegar
1/3 cup coconut cream or coconut milk
1/2 cup oil
Salt to taste

ingredients to marinate fish

1/4 tsp ground turmeric
2 tsp chilli powder
Salt to taste

Instructions

Marinate fish with ground turmeric, chilli powder, and enough salt for one hour. Then heat oil in a pan and shallow fry the fish pieces in batches. Keep aside.
Add the remaining oil into the pan, and splutter mustard, fenugreek, and cumin seeds. Add shallots, green chillies, and curry leaves. Fry until the shallots become golden brown in color.
Throw in ginger garlic paste, and fry until a nice aroma is released. Now you can add asafetida, ground turmeric, ground coriander, and chilli powder. Fry for a few seconds, and season with black pepper. Throw in tomatoes and cook. When oil separates, add tamarind extract. At this stage, add fish, cover it with lid and cook. When the fish is cooked, check the seasonings and add vinegar. Allow the fish curry to boil. Add coconut milk and remove from flame. Serve hot.

Nutrition Information

Yield

Serving Size

5
Amount Per Serving Calories 642Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 23gCholesterol 96mgSodium 529mgCarbohydrates 49gFiber 6gSugar 30gProtein 30g

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