Fish Mappas
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 4 servings
- Fish : ½ kg
- Shallots : 10 nos (chopped
- Green chillies : 3 nos
- Ginger garlic paste : 1 tsp
- Tomato : 1 no
- Gambooge : 4 nos
- Turmeric : 1 tsp
- Chilli powder : 2 tsp
- Coriander powder : 2 tsp
- Fenugreek seeds : ½ tsp
- Coconut milk
Preparation
Step 1
Clean the fish pieces and set aside.
Step 2
Set a kadai on the stove, heat coconut oil. Add the fenu greek seeds and then shallots.3) Add green chillies, ginger-garlic paste and fry well.
Step 3
Add the tomatoes.
Step 4
Add turmeric, chilli powder, coriander and salt.
Step 5
Cook until masala is cooked. Add the gambooge and a glass of water. Cook the masala.
Step 6
Add fish pieces, Put the lid on and cook.8) When done, add the coconut milk and stir.
Step 7
Let it boil for a minute.10) Remove from fire and serve hot.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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