Fish Mappas

Ingrediants –

Note : Ingrediants are mentioned in 3 sets for ease of grouping .

1. For marinating –
   a. Fresh fish ( Karimeen , Tilapia, Mackeral or something similar)– 2lbs cleaned, scales removed, put slits on it and cut into medium sized pieces.
   b. Onion ( Savala) – 1 medium sized, cut lengthwise
   c. Chilly paste -
   Make a fine paste of the following in a mixer.
   i. Small shallot – 1 no
   ii. Red chilly powder – 1 tsp
   iii. Turmeric powder – ½ tsp
   iv. Black pepper corns – 1 tsp
   v. Fennel seeds (perum jeerakam ) – 1 tsp
   vi. Ginger – 1 tsp chopped
   vii. Garlic – 2 cloves
   viii. Green chillies – 2 nos
   ix. Curry leaves – 4-5 leaves

Smear the chilly paste in the slits of the fish and marinate for about 15 minutes.Add the remaining chilly paste to the cut onion and keep aside.

2. For frying –

a. Shallots – 2 nos.,chopped lengthwise
b. Curry leaves – 1 spring
c. Green chillies – 2 nos
d. Ginger – 1.5 tsp, chopped
e. Garlic – 4-5 cloves, cut into 2-3 pieces each
f. Oil – 2 tbsp
g. Fenugreek seeds – ¼ tsp

3. For boiling -
a. Tomatoe – 1 large , cut lengthwise(bigger pieces are preferred)
b. Thick Coconut milk – ½ can ( 200 ml)
c. Water – About 1 cup
d. Salt – According to taste
e. Curry leaves – 1 spring

Preparation –
1. In a pan , heat 2 tbsp oil and add fenugreek seeds. After 2 minutes, add rest of the ingrediants in Set 2.(For frying) and fry on medium heat till the shallots are golden brown.
2. Take this aside and in the same oil, put the marinated fish pieces and fry over medium heat for about 5-7 minutes.
3. Add the shallot fry as prepared in Step1 on top of this.
4. Add savala smeared with chilly paste , tomatoes , water and salt and cook this on low to medium heat .

Note : To make sure that fish pieces stay intact, avoid stirring with a spoon from this point.
So, keep the flame low to avoid burning of the fish pieces to the bottom of the pan.
Give a stir of the entire pan carefully to mix things up if required.

5. Add more water if required and let this cook this fish pieces are soft and oil seperates from sides.
6. Add the coconut milk and cook for 5 more minutes.
7. Switch off the flame .
8. Adjust salt and garnish with curry leaves.
9. Fish Mappas is ready. This can be served with rice or kappa.