Fish Mappas

Contains: fish

• Coconut milk

  250 ml

• Coconut oil

  30 ml

• Coriander powder

  6 g

• Curry leaves

  5 g

• Fenugreek seeds

  2 g

• Garlic

  12 g

• Ginger

  12 g

• Green chilli

  15 g

• Kingfish or pomfret

  400 g

• Mustard seeds

  3 g

• Red chili powder

  5 g

• Salt

  to taste

• Shallots

  80 g

• Tomato

  80 g

• Turmeric powder

  3 g

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Method

1. 1Rub the fish pieces with turmeric and salt.
2. 2Heat coconut oil and splutter mustard seeds and fenugreek.
3. 3Add curry leaves, sliced shallots, ginger and garlic.
4. 4Saute till the shallots turn soft and golden.
5. 5Add green chilli and sliced tomato, cook till soft.
6. 6Stir in coriander, chilli powder and turmeric on low heat.
7. 7Pour in thin coconut milk and bring to a gentle simmer.
8. 8Add the fish and cook 8 minutes without stirring hard.
9. 9Pour in thick coconut milk and warm through gently.
10. 10Season with salt and a pinch of crushed pepper.
11. 11Finish with a curry-leaf tempering in coconut oil.
12. 12Serve hot with appam or rice.