Mappas is a typical aromatic fish stew in creamy coconut milk gravy. Varieties of mappas including chicken mappas, duck mappas, egg mappas etc are common dishes of Kerala. It is a tasty dish which goes well with Appams, rotis, rice etc.
Ingredients
For marination
1. Fish – ½ kg
2. Turmeric powder – ½ tsp
3. Chilli powder – 1 tsp
4. Pepper powder – ½ tsp
5. Vinegar or lime juice – 1 tsp
6. Salt
For the masala
1. Onion sliced – 1 big
2. Ginger crushed – 2 Tbsp
3. Garlic crushed – 2 Tbsp
4. Green chilli – 4
5. Curry leaves
6. Onion sliced – 2 medium
7. Tomato – 2 medium
8. Garam masala – ½ tsp
9. Coriander powder – 2 tsp
10. Chilli powder – 1tsp
11. Vinegar or lime juice – 2 tsp
12. Pepper powder – 1 tsp
13. Thin coconut milk – 1 cup
14. Thick coconut milk – 1 cup
15. Oil – 3 Tbsp
16. Salt
For seasoning
1. Mustard seeds – ½ tsp
2. Fenugreek seeds – ¼ tsp
3. Shallots sliced – 4
4. Dry red chilli – 2
5. Curry leaves
6. Ginger juliennes/strips – 1 tsp
Preparation
1. Marinate the fish with the ingredients under marination and keep aside for 30 minutes at least.
2. Add 3 Tbsp oil in a pan. Shallow fry the marinated fish lightly. Keep the fried fish aside.
3. To the same fried oil add the crushed ginger and garlic. Sauté for few seconds. Add green chilli and curry leaves and sliced onions. Sauté till the onions are lightly brown. Add salt, turmeric powder, chilli powder. Sauté for few seconds.
4. Add coriander powder, pepper powder and garam masala. Mix well and add the slices of one tomato. Cook till the tomatoes are soft and mashed.
5. Add the thin coconut milk and mix well. Add salt and vinegar. Let it boil and add the fried fish and cook on medium flame till the gravy is thick.
6. Add rings of one tomato and thick coconut milk. When it is about to boil remove from flame. Keep aside.
7. Heat oil in a pan. Crackle mustard seeds, fenugreek seeds, shallots sliced, curry leaves, red chillies and ginger juliennes/strips and fry till onions are golden and mix into the fish curry.
Tips
1. Coconut oil is preferred for cooking for its authentic taste and flavour.
2. King fish, pomfret, and pearl spot fish are the most commonly used fish for this dish.
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