Tuesday, April 16, 2013

Fish / Meen Mappas(Kerala Style)

This is my 50th Post.I can't believe.....I am thankful to all my blog readers for reaching such a milestone within a short span of time.Thank you all.....

Fish Mappas is a popular side dish in Kerala and this traditional dish has a rich creamy texture.This is a Syrian christian delicacy,also known as Kottayam style fish/meen mappas.

Mappas is a coconut based curry made with fish,coconut milk,kudumpuli,spices and tomatoes.Fishes like Pearl spot(karimeen), king fish,butter fish(moda),pomfret(avoli),
and tilapia are most suitable for mappas.You can try this recipe with any fish fillets also.

I got this recipe from my Mom.I have fond memories of my late grandmother making this dish for us.She was a fabulous home maker. Most of her dishes were very delicious.My Mom was from a village in Kerala named Kumarakom which is labeled as a famous tourist destination,where Kumarakom bird sanctuary is situated.The largest fresh water Lake Vembanadu Lake is in Kumarakom which is now famous for a variety of Houseboats.

Here is the recipe for Fish Mappas
  1. Fish-500gm,cut into medium pieces
  2. Shallots/small onions-1/2cup,sliced
  3. Green chilly-3-5,slit(adjust as per your taste)
  4. Ginger-1''piece,thinly sliced
  5. Garlic-2 cloves,sliced
  6. Fennel seeds-1/4 tsp,crushed
  7. Cinnamon-a small piece
  8. Cloves-2-3 no
  9. Thin coconut milk-1cup
  10. Thick coconut milk-1/2 cup
  11. Kokum/kudampuli-2 pieces
  12. Coriander powder-1/2tsp
  13. Chilly powder-1/4tsp  
  14. Turmeric powder-1/4tsp 
  15. Lemon juice-few drops
  16. Salt to taste 
  17. Oil-as required
  1. Wash the fish pieces with water, salt and lemon juice.Drain out water completely.Make slits on both sides of cleaned fish pieces to absorb the spices of marinade.
  2. Make a marinade with chilly powder,turmeric powder,salt and half of coriander powder.Keep aside for 30 minutes. 
  3. Shallow fry the marinated fish pieces at low-medium heat.Make sure that it is half cooked only.
  4. Heat coconut oil in an earthenware/pan and swirl the cooking vessel to coat the entire cooking area of pan.
  5. Now add thinly sliced small onions and saute till the onion becomes soft.Add green chillies,ginger,garlic and curry leaves till everything is cooked soft and translucent and add crushed cinnamon.
  6. Sprinkle turmeric powder followed by coriander powder and fennel seeds powder stir for few seconds.cook till it becomes soft.
  7. Now add thin coconut milk along with kokum/kudampuli pieces.When it boils,add fried fish pieces and salt.Cover and cook in a low- medium heat.Swirl the pan gently and let it simmer for 5-10minutes.
  8. Now add thick coconut milk to the pan.Do a taste test,adjust  the salt.When it is about to boil,turn off the flame.Let it rest for 30 minutes before serving.It helps the fish pieces to absorb the flavors.  
Serve hot with Bread,Palappam,Kallappam,Chapati or Rice..... 
Happy Cooking!!!  



  1. Hi Saranya,
    Thanks for dropping by and for your lovely words....You have a wonderful blog.


  2. Nice; I will try

    1. Thanks for your lovely comment.Let me know your feedback.
      Happy Cooking


  3. Thanks for sharing, but have you ever tried fish pickle, You can also try fish pickle achar and various non veg pickles by SITARA at their online store , The India's biggest online store for pickles