POMFRET MAPPAS

Kerala Style Pomfret Mappas

Ingredients

Pomfret -500gms
Chilly Powder - 1tsp
Black Pepper powder - 1 tsp
Turmeric powder -1/2 tsp
Pearl onions - 6nos, (slice thinly)
Ginger(finely sliced) - 1tbsp
Garlic(finely sliced) - 1tbsp
Cardamom - 2
Cloves -2
Cinnamon - 1 small piece
Coconut milk - 1 cup( medium thick)
Coconut milk -1 cup (thick)
Cashew paste -1.5 tbsp.
Coconut oil
Salt to taste
Curry leaves
Vinegar -1 tsp
Green chilly -2(slit)
Tomato -1(sliced)


Directions

1.Marinate the cleaned fish pieces with turmeric powder, chilly powder, half of the pepper powder, vinegar and salt. Keep it aside for 10 minutes.
2.Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not break and become brown colour.
3.In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili.
4.Saute till the onion becomes soft. Add tomato and half of the pepper powder and cook till it becomes soft.
5.Add medium thick coconut milk and salt. When it boils add the fried fish pieces.
6.Cover and cook in low – medium flame for 5-10 minutes.
7.Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry.
8.Cook for 5 minutes (approx). When it is about to boil, remove from the stove. Garnish with curry leaves.
9.Serve it hot with appam, bread or chappathi.

Photo courtesy - George Varghese