Sunday, May 9

Karimeen mappas

This is something I tried today. I made a few alterations to reduce cooking time. You will need: 1/2 kg cleaned fish (pearlspot/pomfret etc.) 1/2 cup thin long slices of onion 12 flakes garlic 1 tsp thin long sliced ginger 3 green chillies half slit A few curry leaves 4 pieces fish tamarind or 2 tomatoes sliced

Here goes: Splutter mustard (1 tsp) and fenugreek seeds (a pinch) in 2 dsp hot oil. Season onion, garlic, ginger, green chillies and curry leaves one by one. Add 1 dsp coriander powder, 1/4 tsp chillipowder, 1/4 tsp turmeric powder, 2 pinches pepper powder (she advises grinding them to a paste first) and fry over a low flame. Add 1 1/2 cups water and fish tamarind. (I feel tomatoes are better, maybe next time) When the gravy boils, add the fish. I however lightly fried the fish after marinating it with a little fish masala ( chilli-turmeric-pepper powder mix). Add 1/2 cup coconut milk when the gravy thickens and bring to boil. Remove from fire when it stars boiling. And your pearlspot stew/pappas is ready. Tastes great with rice, appam or rotis.

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