Fish Mappas In Nadan Style

Ingredientsfor 3 servings

• 250 g Fish washed and — drained
• 3/4 cup Coconut — grated
• 1/2 tbsp Shallots — sliced (Kunjulli)
• 1/2 tbsp Ginger sliced lengthwise
• 2 nos Green chillies — slit
• 1 nos Tomato — cut into big pieces
• Curry leaves, a few
• 1/2 tbsp Vinegar
• 1 tbsp Coconut oil
• Salt, to taste
• 1/4 tsp Mustard seeds
• 1/2 tbsp Shallots — sliced (Kunjulli)
• Curry leaves, a few
• Coconut oil, to taste

Preparation

1. Step 1

   For preparing Fish Mappas in Nadan Style, first run the grated coconut in a mixer by adding little water and collect 1/2 cup thick extraction of coconut milk.

2. Step 2

   Add some more water and collect 3/4 cup thin extraction of coconut milk. Set aside.

3. Step 3

   Meanwhile, take the ingredients for grinding: chilly powder, coriander, turmeric, shallots and garlic. Grind to a fine paste.

4. Step 4

   Warm the oil in a pan and cook shallots, ginger, green chillies and curry leaves. When fried, add ground masala paste and cook well until oil accumulates on top.

5. Step 5

   Add thin extraction of coconut milk and allow the curry to boil. Add vinegar and required salt. Now, lower the heat and put the drained fish pieces one by one.

6. Step 6

   Add sliced tomatoes and allow the curry to boil. When boiling starts, lower the heat and cover with a lid. Simmer until fish pieces are done.

7. Step 7

   Now open the lid and check whether the curry has acquired a thick consistency.

8. Step 8

   Add the thick extraction of coconut milk and heat. Remove from fire before boiling starts.

9. Step 9

   Place a pan on the stove and heat little oil. let the mustard seeds crackle and fry shallots and curry leaves. Pour the fried shallots into the fish mappas and do not stir.

10. Step 10

    Fish Mappas in Nadan Style is ready and serve hot.