Fish Mappas

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 4 tbsp vegetable oil

    1/2 tsp fenugreek seeds

    1/2 tsp mustard seeds

    8-10 curry leaves

    250g sliced onion

    1 tbsp ginger-garlic paste

    8 kokum petals or 1 tbsp tamarind pulp

    1 tsp red chilli powder

    2 tsp coriander powder

    Turmeric powder, a pinch

    150g sliced tomatoes

    25g julienned ginger

    4 green chillies, slit lengthwise

    400ml coconut milk

    For the fish

    2 fish fillets with skin (200g each)

    1 tbsp vegetable oil

    1 tbsp butter

    Juice of 1/2 a lemon


  • Heat oil in a deep frying pan. Add mustard seeds, fenugreek seeds and curry leaves. Stir for a few seconds or until the mustard seeds crackle.

    Add onion and cook over medium heat until golden brown. Add ginger-garlic paste and cook for 3-4 minutes or until the raw smell goes.

    Add kokum and ground spices. Stir for a minute and then add tomatoes, ginger and green chillies. Stir well, cover and simmer until tomatoes are well cooked and oil begins to appear on the side of the pan.

    Stir in coconut milk and allow it to cook for 10-15 minutes on low heat. Keep warm.

    Meanwhile, heat oil in a large non-stick frying pan. Season fish fillet with salt

    and add it to the pan, skin-side down. Allow it too cook for 4-6 mins or until the skin is crisp. Flip over and add butter and lemon juice. Continue to cook on low heat, drizzling the pan juices over the

    fish. Cook for 2 mins. Remove it onto a kitchen towel.

    Spoon the gravy over the fish when ready to serve.