AuthorChef Soju PhilipMeen Mappas- Fish cooked in coriander flavored coconut gravy. A traditional dish from the Syrian Christian kitchens of Central Travancore. The mouth watering delicacy is well goes with any Kerala breads and rice. The ginger, garlic, curry leaves and shallots will impart a distinct flavor to the Mappas. Fish like Pearlspot, snapper or seer fish can be used for this preperation. I personally like seer fish for preparing this dish.
Clean the fish, wash well and drain. peel the shallots and slice. Except one,chop the tomatoes, dice one tomato, slit the green chili into half and keep aside.
Heat coconut oil in a pan. Splutter mustard seeds, fenugreek seeds, curry leaves and add ginger, garlic and green chilli. Fry well, add sliced shallots and saute well. add chopped tomateos and saute well till it become mashed. add turmeric, coriander powder, chilli powder and pepper powder, fry for a while, add little water and the thin coconut milk.
Place the fish in the pan and mix gently, simmer till the fish is almost done , Add the tomato dice, salt and finish with thick coconut milk. Heat gently and remove from fire. Garnish with curry leaves and serve hot with rice or chappathi.
Ingredients
Directions
Clean the fish, wash well and drain. peel the shallots and slice. Except one,chop the tomatoes, dice one tomato, slit the green chili into half and keep aside.
Heat coconut oil in a pan. Splutter mustard seeds, fenugreek seeds, curry leaves and add ginger, garlic and green chilli. Fry well, add sliced shallots and saute well. add chopped tomateos and saute well till it become mashed. add turmeric, coriander powder, chilli powder and pepper powder, fry for a while, add little water and the thin coconut milk.
Place the fish in the pan and mix gently, simmer till the fish is almost done , Add the tomato dice, salt and finish with thick coconut milk. Heat gently and remove from fire. Garnish with curry leaves and serve hot with rice or chappathi.
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