Fish Mappas

By:

Satheesh Thomas‎

Ingredients


1. Karimeen – 1/2 kg, cleaned (I used another fish)
2. Turmeric powder – 1/4 – 1/2 tsp
Chili powder – 1/2 – 1 tsp
Pepper powder – 1/2tsp
Vinegar – 1 tsp
Salt
3. Onion – 1 big, sliced finely
Ginger & garlic – 1 tbsp each, finely sliced
Green chili – 4-5
4. Tomato – 1 big, sliced
5. Cardamom – 2
Cloves – 2
Cinnamon – a small piece
6. Pepper powder – 1 tsp
7. Cashew paste – 1 1/2 tbsp
8. Medium thick coconut milk – 1 cup
Thick coconut milk – 1 cup
9. Coconut oil
Salt
Curry leaves

Method
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1. Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes.
2. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.
In the same pan, splutter cardamom, cinnamon & cloves.
3. Add ginger, garlic, onion, Curry Leaves & green chili. Saute till the onion becomes soft.
4. Add tomato and pepper powder and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes.
5. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx).
6. When it is about to boil, remove from gas. Garnish with coriander leaves.

Serve it with appam, bread, chappathi etc..