How to make Pomfret Mappas - Fish flavoured with kodumpuli and cooked in coconut milk.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pomfret (पापलेट), Coconut milk (नारियल का दूध)
Cuisine : Kerala
Course : Main Course Seafood
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Pomfret Mappas Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
For more recipes related to Pomfret Mappas checkout Fish Ambat, Saas Ni Machhi, Chilli Garlic Dragon Fish, Grilled Fish With Curried Coconut Sauce . You can also find more Main Course Seafood recipes like Khud Style Baked Fish, Pomfret In Prawn Sauce, Kadai Prawns, Iggaru Royya.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pomfret Mappas Recipe
Pomfret cut into darnes 4 medium
Coconut milk 2 cups
Salt to taste
Turmeric powder 1 teaspoon
Coconut toddy vinegar 2 teaspoons
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Cloves 4
Cinnamon 1 inch stick
Coconut oil 4 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Green chillies slit 4
Onion chopped 1 large
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Kodumpuli soaked 6 pieces
Thick coconut milk 1 cup
Method
Step 1
Sprinkle salt and half teaspoon turmeric powder on the fish. Sprinkle a little toddy vinegar and mix and marinate for fifteen minutes. Dry roast coriander seeds, fennel seeds, cloves and cinnamon and powder.
Step 2
Heat oil in a non-stick pan. Add mustard seeds and when they splutter add curry leaves, green chillies and onion and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for a couple of minutes. Add thin coconut milk and mix
Step 3
Cover and cook till the fish is done. Add thick coconut milk and let it heat through.
Step 4
Serve hot with steamed rice.
