Karimeen Mappas | Pearl Spot Mappas

Ingredientsfor 4 servings

• 1/2 kg Karimeen Fish
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• Curry leaves A, a few
• 1/4 kg Onion — chopped
• 1 large Ginger — chopped
• 4 nos Green chillies — chopped
• 1 tsp Red Chilly powder
• 1/2 tsp Fenugreek powder (Uluva)
• 1/2 tsp Turmeric powder
• 1 nos Tomato — sliced
• 2 small Gambooje Kudam (puli)
• 1/2 cup Thick coconut milk
• 1 cup Thin coconut milk
• Salt, to taste

Preparation

1. Step 1

   For preparing Karimeen Mappas, first clean the fish and cut it into medium sized slices.

2. Step 2

   Warm the oil in a pan.

3. Step 3

   Let the mustard seeds crackle.

4. Step 4

   Cook curry leaves, chopped onion, ginger and green chillies till onions turn soft.

5. Step 5

   Add turmeric powder, red chilly powder, salt, kudam puli and 1 cup coconut milk (IInd extract) and Bring to a gentle boil.

6. Step 6

   Add the fish pieces and sliced tomato. Cook well.

7. Step 7

   When the fish gets cooked and the gravy becomes half, reduce the flame and add the Ist extract of coconut milk (thicker one) and fenugreek powder.

8. Step 8

   Just mix the dish by rotating the pan and remove it from fire.

9. Step 9

   Serve Pearl spot(Karimeen) Mappas hot.

10. Step 10

    Don`t allow the dish to boil after adding the Ist extract of coconut milk. You can use King fish(Neimeen) or Pompfret(Avoli) instead of Karimeen in this recipe.