MEEN MAPPAS/FISH MAPPAS KERALA STYLE

Meen / fish Mappas Kerala style is popular in South Kerala,( India ). Especially known as Syrian Christian recipe.Fish is cooked in creamy coconut milk with tomatoes. But here I made it with kudam puli/gambooge.  This is a tasty dish and a super compo with chapathi/Roti, puttu, Plain rice ext..

  

Meen Mappas / Fish Mappas Kerala Style

RECIPE AT A GLANCE:

Prep Time..................10 min
Cook Time.................20 min
TOTAL TIME...........30 min

Course.......................Side dish
Serves........................4 
Recipe Type..............Non veg
Difficult....................Easy.


SUMMARY:

Meen Mappas/Fish Mappas Kerala style is a coconut milk based dish, Using coconut milk, tomatoes or gambooge and spices. You can make Mappas with vegitable and chicken too. You did not need much oil to make this dish. Using gambooge instead of tomatoes taste may differ lightly but I like it. Please try it and enjoy......With regards..............


INGREDIENTS:

* Meen / Fish..............................................................1/2 kg
* Savala/ Onion finely chopped.................................2 nos
* Kudampuli / Gambooge...........................................3 nos
* Inji / Ginger finely chopped....................................1 tsp
* Veluthulli / Garlic finely chopped.........................1/2 tsp
* Pacha mulaku / Green chillies slit length wise......4 nos
* Kashmiri mulaku / Kashmiri chilli powder.............2 tsp
* Kothamalli / Coriander powder...............................2 tsp
* Manjal / Turmeric powder.......................................A pinch
* Kurumulakku / Pepper powder................................1/2 tsp
* Karuvapatta / Cinnamon ( Grind it ).......................1 inch
* Grambu / Cloves ( Grind it )....................................6 nos
* Elakkai / Cardamom ( Crush it ).............................3 nos
* Nalikeram / Coconut thick milk............................1/2 cup
* Nalikeram / Coconut thin milk.............................1 cup
* Uppu / Salt to taste
* Karivepila/ Curry leaves......................................Few
* Velichenna / Coconut oil.....................................2 tbsp
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DIRECTIONS:

1. Heat a pan with 2 tbsp oil. Add finely chopped ginger-garlic, finely chopped onion and curry leaves. Stir it well for 1 or 2 minutes in a medium flame. Add green chillies , cinnamon, cloves and crushed cardamom in a low flame. 

2 Add kashmiri chilli powder, turmeric powder, pepper powder and coriander powder. Stir it for a few seconds in a low flame till the raw flavor vanishes.

3. Add 1 cup of thinly coconut milk ( 2nd extracted coconut milk ), the fish, salt, 3 nos gamboog and put a lid on it. Cook it for 15 to 17 minutes in a medium flame. At this point gravy will reduce...( Take care fish doesn't get sticked to the bottom.)

4. Now add Thick coconut milk ( 1st extracted coconut milk ) and stir it gently. Finish the cooking after one or two minutes.

5. Serve it hot or warm...


TIPS:

* Instead of fresh coconut milk you can also use ready made coconut milk powder. I used here fresh coconut milk.
* You can also use tomato instead of gambooge.
* You can use garam masala instead of cinnamon, cloves, cardamom.
* Gently stir, otherwise fish may crumble.`


   Recipe Source........................................Suja
   Tested by`.............................................. Jayaprakasan C Edathil for the jpcedathil.blogspot.in


               Feed backs will be highly appreciate.