MEEN MAPPAS | KERALA FISH CURRY WITH COCONUT MILK

MEEN MAPPAS | KERALA FISH CURRY WITH COCONUT MILK | മീന്‍ മപ്പാസ്‌

INGREDIENTS : 

1. Fish cut into medium size pieces- 10 to 12 pieces 
2. Shallots/Chumannulli (sliced)-10 nos 
3. Ginger and garlic crushed-1 tbsp 
4. Turmeric powder- 1/2 tsp 
5. Fenugreek powder/Uluva podi- 1/4 tsp(optional) 
6. Coriander powder- 3/4 tbsp 
7. Kashmiri chili powder- 1 1/2 tbsp 
8. Tomato chopped- 1 small 
9. Kudampuli/Kokum soaked in water- 2 -3 pieces 
10. Thin Coconut milk -2 cups 
11. Thick Coconut milk- 1/2 cup 
12. Curry leaves- 1 sprig 
13. Mustard seeds 
14. Oil 
15. Salt to taste. 

INSTRUCTIONS : 

• Heat oil in a pan,add mustard seeds and let it splutter. 
• Add curry leaves,ginger and garlic ,saute well. 
• Add sliced shallots and saute till it turns golden brown. 
• Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously. 
• Add chopped tomatoes and saute till it is completely cooked. 
• Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy) 
• Add kudampuli and salt to taste.Cover and let it boil. 
• Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done. 
• When the fish is cooked and gravy is thick, add thick coconut milk and swirl the pan lightly. 
• Simmer for 2 minutes.(Do not allow it to boil.) 
• Serve with rice.

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THENGA ARACHA MEEN CURRY

THENGA ARACHA MEEN CURRY | തേങ്ങ അരച്ച മീന്‍ കറി

INGREDIENTS : 

1. Fish cut into medium sized pieces- 8 to 10 nos 
2. Fenugreek seeds- 1/4 tsp 
3. Kudampuli/kokum pieces(soaked in water)-2 to 3 nos 
4. Tomato sliced- 1 small 
5. Curry leaves- 1 sprig 
6. Mustard seeds 
7. Oil 
8. Water 
9. Salt to taste 

TO GRIND : 

1. Grated coconut- 1 cup 
2. Green chilies-3to 4 nos(or to taste) 
3. Shallots/chumanulli- 5 nos 
4. Ginger- 1" piece 
5. Garlic- 2 medium cloves 
6. Turmeric powder-1/2 tsp 
7. Chili powder-1 /2 tsp 

INSTRUCTIONS : 

• Grind all the ingredients listed under 'To grind' with enough water to form a very fine paste.Keep aside. 
• Heat oil in a pan,add mustard seeds and let it splutter.Now add fenugreek seeds and saute for 15- 20 seconds. 
• Now add the ground coconut paste,Kudampuli/kokum,sliced tomato,curry leaves,salt to taste and enough water,stir well . 
• Add the fish pieces,cover and cook till done over low flame. 
• Simmer for few minutes till the gravy thickens. 

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