Name: Fish Mappas In Nadan Style
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Fish (washed and drained); 3/4 cup Coconut (grated); 1/2 tbsp Shallots (sliced, Kunjulli); 1/2 tbsp Ginger (sliced lengthwise); 2 nos Green chillies (slit); 1 no Tomato (cut into big pieces); Curry leaves (Few); 1/2 tbsp Vinegar; 1 tbsp Coconut oil; Salt (As reqd); 1/4 tsp Mustard seeds; 1/2 tbsp Shallots (sliced, Kunjulli); Curry leaves (Few); Coconut oil (As reqd)

Fish Mappas In Nadan Style

Fish Mappas in Nadan Style is a Syrian Christian fish delicacy usually served for festive occasions like baptisms, wedding and other functions along with lacey appams. The creamy coconut gravy is a lip smacking dish that goes well with almost any rice dish Fish Mappas in Nadan Style is unique and tasty with mild flavor very comfortable and soothing for your tummy. Fish is nutritious and very vital for your body providing important nutrients. You can explore a well illustrated Fish Mappas in Nadan Style here that can be easily prepared at home with minimal ingredients.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

250 g Fish washed and drained
3/4 cup Coconut grated
1/2 tbsp Shallots sliced, Kunjulli
1/2 tbsp Ginger sliced lengthwise
2 nos Green chillies slit
1 no Tomato cut into big pieces
Curry leaves Few
1/2 tbsp Vinegar
1 tbsp Coconut oil
Salt As reqd

For seasoning:

1/4 tsp Mustard seeds
1/2 tbsp Shallots sliced, Kunjulli
Curry leaves Few
Coconut oil As reqd

Instructions

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.
Add some more water and collect 3/4 cup thin extraction of coconut milk. Keep this aside.
Meanwhile, take the ingredients for grinding: chilly powder, coriander, turmeric, shallots and garlic. Grind to a fine paste.
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.
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.
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.
Now open the lid and check whether the curry has acquired a thick consistency.
Add the thick extraction of coconut milk and heat. Remove from fire before boiling starts.
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.
Fish Mappas in Nadan Style is ready and serve hot.

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Fish Mappas In Nadan Style