Sep 20, 2012

Kottayam style Meen Mappas (Fish Mappas)

A yummy Kerala Fish Curry prepared in Coconut Milk...this recipe comes from a  place called Kottayam(my hubby's native place)-famous for its beauty,houseboats n backwater.

Found this recipe on Niya's World - Do visit for wonderful,simple recipes..esp. for SEAFOOD...i found her site very helpful..

Fish pieces - 500gm(cubed) (you can use Kingfish,Tilapia,Tuna...etc)
Haldi - 1/2tsp
Rcp - 1/2tsp
Salt - 1tsp

Wash ,clean and dry fish pieces .Marinate with haldi,rcp n salt.Keep aside for half an hour.

For curry
Oil - 2 tbsp
Shallots(sliced) - 1/4cup  ( we don't get shallots here in tanz,so i used half Onion)
Garlic(sliced) - 10 cloves (if using indian garlic) or 5 cloves(if using chinese garlic)
Ginger(sliced) - 1"
Curry leaves - 2 sprigs
Green Chilles - 3 (sliced lengthwise)
Rcp - 1tsp
Coriander Powder - 1 tbsp
Haldi - 1/4tsp
Black Pepper powder - 1/4tsp
Water - 1/4cup
Thin Coconut Milk - 225ml
Kokum - 4 (soaked in 3 tbsp  water,add 1/4tsp salt to it)
Thick coconut milk - 100ml
Salt - to taste

Method :-

Dilute rcp,haldi,coriander powder and pepper powder in 1/4cup water.Mix properly and keep it aside.

  1. Heat  oil in a meen chatti/pan,fry onions,garlic,ginger,green chillies and curry leaves-till golden in color.
  2. Add the diluted spices and cook for 2-3 min on low flame.
  3. Add thin coconut milk and soaked kokum(along with the water-Strain Kokum water before adding it to the pan).Put on the lid and let it boil.
  4. Once it starts boiling add the marinated fish pieces and salt to taste.
  5. Cover and cook again on medium heat for 8-10 min(or until fish is cooked).
  6. Once cooked remove the pan from heat and add thick coconut milk.Combine well.
Serve hot with rice,ghee rice,appam or rice noodles....Njoy!!!

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