How to make it :Ingredients needed.
- Onion – One (Preferably, medium size).
- Green chilies – Three ( or according to your taste).
- Ginger ( finely chopped) – One tsp
- Tomato – One ( medium size)
- Coconut ( grated)-1 1/2 cups
- Red chilli powder – 1 tsp.
- Turmeric powder – 1/4 tsp.
- Coconut oil – 2 tbsp.
- Mustard – 1/4 tsp.
- Fenugreek – 1/4 tsp.
- Curry leaves – Two sprigs.
- Kudampuli ( Garcinia or Malabar tamarind) – Five pieces.
- Salt – To taste
- Water – As needed.
Step 1.First, remove fins, scales and inards of the fish. Clean it, and cut each fish in to three pieces. Keep it aside.
Step 2.Then, heat oil in a pan, splutter mutad, add fenugreek and curry leaves. Next, add sliced green chillies and chopped ginger. Saute in a medium flame till the onion slices turn transparent. Finally, add tomato pieces and fry for a few more minutes and turn of the flame.
Step 3.Meanwhile, grind grated coconut along with chilli powder and turmeric powder. Make it into a fine paste. Dilute the paste adding sufficient water.
Step 4.Finally, mix the ingredients prepared by steps 2 & 3 with the fish. Likewise, add Kudampuli and salt. Also, Ensure enough consistency by adding sufficient water.
Step 5.Then, cook the Karimeen mappas on a high flame for a few minutes. Once it begins to boil, stir gently with a spoon and lower the flame.
Step 6.Keep the Karimeen mappas on the low flame for about ten to fifteen minutes. When the gravy becomes thick, remove it from the stove. And, your delicious Karimeen mappas is ready.
Usually, we use earthen pots and wooden spoons while cooking Kerala style fish curry. Because, then only we can experience the actual taste.
Surely, Seer Fish and White Pomphret (Avoli), are equally good for making Mappas.With this in mind, try to make the tasty Karimeen Mappas. Definitely, you will enjoy it with boiled rice or tapioca.