Fish Mappas In Nadan Style

Fish pieces cooked in coconut milk, masala paste and other ingredients

Fish Mappas In Nadan Style

Fish pieces cooked in coconut milk, masala paste and other ingredients

Category : Non-Vegetarian, Seafood

By Mia Varghese

Published On: 21 Jul 2010

Rating: 3
13 Votes, 1 Reviews
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30 Minutes
Served : 3
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Step 1

For preparing fish mappas in nadan style, first run the grated coconut in a mixer by adding little water and collect 1/2 cup thick extraction of coconut milk.

Step 2

Add some more water and collect 3/4 cup thin extraction of coconut milk. Keep this aside.

Step 3

Meanwhile, take the ingredients for grinding: chilly powder, coriander, turmeric, shallots and garlic. Grind to a fine paste.

Step 4

Heat oil in a pan and saute shallots, ginger, green chillies and curry leaves. When fried, add ground masala paste and saute well until oil accumulates on top.

Step 5

Add thin extraction of coconut milk and allow the curry to boil. Add vinegar and required salt. Now, lower the heat and put the drained fish pieces one by one.

Step 6

Add sliced tomatoes and allow the curry to boil. When boiling starts, lower the heat and cover with a lid. Simmer until fish pieces are done.

Step 7

Now open the lid and check whether the curry has acquired a thick consistency.

Step 8

Add the thick extraction of coconut milk and heat. Remove from fire before boiling starts.

Step 9

Take a pan and heat little oil. Splutter mustard seeds and fry shallots and curry leaves. Pour the fried shallots into the fish mappas and do not stir.

Step 10

Fish mappas in nadan style is ready and serve hot.


Verry good

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