My mum makes the best fish mappas!
Mother’s cooking is something that you can’t replicate even if you are a good cook. I am sure others feel the same way about their mother’s cooking.
After eating this curry, my daughter proudly declared,” My mum makes the best fish mappas”.
6 slices kingfish cleaned
2 medium onions sliced
1 tomato sliced into rounds
2 tbsp ginger thinly sliced
1 tbsp garlic sliced
Few sprigs curry leaves
3-4 green chilies slit
1 no clove
1 no. 2” stick cinnamon
Coconut milk – 2 cups (see notes)
1 tsp vinegar
5 tbsp coconut oil
Make paste with 2-3 tbsp water:
1 tbsp coriander powder
½ tsp turmeric powder
½ tsp black pepper powder
Heat oil and add cinnamon, cardamom and cloves.
Add onions, ginger, garlic, curry leaves, and green chilies and saute till onions become lightly translucent.
Add the paste made of coriander, pepper and turmeric powder. Saute for 2minutes.
Add 1 cup coconut milk.
Lay the fishes on a single layer on the onions. Add slices of tomato pieces on top (don’t stir) and cook covered for 10 minutes.
When done, add the other cup of coconut milk. Let it heat (don’t boil) and take off the fire.
Put few curry leaves on top and keep closed for few more minutes.
Serve with bread.
The fish can be added raw or fried and added to the gravy. Frying will ensure that the fish does not crumble while cooking, though I prefer adding raw fish.
I prefer to use only green chilies, though you can add ½ tsp chili powder.
You can make coconut milk by adding 2 ½ tbsp of coconut milk powder to 1 cup lukewarm water, or you may use fresh coconut to extract milk. Curry with fresh coconut milk definitely tastes far better but in our hectic schedule powder is handy.