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Fish Mappas - Karimeen Mappas

>> November 19, 2012


Karimeen Mappas


Mappas is a vinegar infused coconut milk curry prepared with fish or meat as the main ingredient. Meat or fish is first seared to seal the proteins and then it is cooked in the gravy to make it more flavorful and firm.

Duck mappas is the famous among all meat mappas while karimeen mappas is the famous within the fish circle. Mappas can be prepared using any other soft flesh whole fish like pomfret (akoli or maachan) or using fish fillets from sear fish or red snapper. The gravy is a really tasty one even without fish. So you can use your freestyle method to use this recipe with anyother ingredient like paneer, potato or soya chunks - Vegetarians, hope you hear me.

ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored
salt - 1/4 tsp
turmeric - 1 large pinch
oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil
15-20 small onions / shallots, thinly sliced
2 green chilly, slit
2 sprigs curry leaves
turmeric - 1/3 tsp
chilly powder - 2 tsp
pepper powder - 1 tsp
coriander powder - 3/4 - 1 tsp 
2-3 tomatoes - cut into rounds (as seen in picture)
Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick
Coconut milk (2nd extract) - 1 cup
vinegar - 3 tbsp
salt to taste
Karimeen Mappas | Fish in Spicy Coconut Milk Curry


ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored
salt - 1/4 tsp
turmeric - 1 large pinch
oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil
15-20 small onions / shallots, thinly sliced
2 green chilly, slit
2 sprigs curry leaves
turmeric - 1/3 tsp
chilly powder - 2 tsp
pepper powder - 1 tsp
coriander powder - 3/4 - 1 tsp 
2-3 tomatoes - cut into rounds (as seen in picture)
Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick
Coconut milk (2nd extract) - 1 cup
vinegar - 3 tbsp
salt to taste

method to prepare fish mappas

Step 1 - Sear the fish

Mix the salt and turmeric and rub it on the fish. Keep it aside for 5 minutes. Heat oil in a pan and place one fish at a time. The pan and oil should be very hot (take care while placing the fish). Sear it for one minute on one side and try to lift the fish using a spatula. Dont force the fish to come out. Since it is on high heat, the fish will leave the pan once it is seared. Turn the fish and sear the other side also and remove from pan. Repeat the same process with the remaining fish.

Step 2 - Preparing the fish mappas

Heat 3 tbsp oil in an earthern pot. Add the shallots and green chillies and stir till translucent. Add curry leaves, turmeric, chilly and coriander powder. Stir in low flame till the raw smell is gone and the spice powder sizzle. Add the tomatoes and gently stir till soft. Try to retain the round shape so that you can use it to garnish the mappas.

Prepare this recipe in low to medium flame. Slow cooking bring out the flavours of all the ingredients and it also results in a thick gravy.

When the tomatoes are soft add vinegar and salt. Give a gentle stir and cook till vinegar is fully incorporated into the masala. This also prevents the coconut milk from curdling. Add the second extract of coconut milk and bring it to a boil. At this stage you can add the pepper powder. Simmer it for 5 minutes.

Add the seared fish and cook till done. Check salt and taste. Turn to low heat and add the first extract of coconut milk. Lift the pan by holding it on two sides and gently shake it, so that you dont distrub the fish. It is after all basking in mappas glory. Do not let the curry boil after adding the first extract of coconut milk. Lift and gently swirly the pan again so that coconut milk is evenly distributed. Turn off heat and cover it with a lid. Serve after half an hour.

This is a mildly spiced curry. If you are preparing a meat mappas, say duck mappas, beef mappas, chicken mappas or a mutton mappas just avoid using tomatoes, instead, add 3 more tbsps of vinegar and 2 large onions more.

The picture you see in the background is Meat Chops

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Phirni - a rice dessert

>> November 17, 2012

hi everybody,

I prepared Phirni and was determined to post it today itself. As always, the photo session was a very hurry one. I thought i could convert the video into photo.  I couldn't. So you may have to click on it to view.

Phirni is a thickened rice dessert with a nutty flavour from the almonds and pistachios.


video 


the recipe

Milk - 300 ml
Rice flour (Idiyappam flour) - 3 tsp or 3tbsp raw rice soaked & ground to paste
Sugar - 3 heaped tbsp + extra if u need
Rose essence - 2 drops or Rose water - 1 tsp
Cardamom - 3
Pistachios and Almonds - 15 each slivered
Rose petals - optional
Water - 3 - 5 tbsp

the method

Make a paste by mixing the rice flour and water. Heat milk in low flame and add the rice paste and mix well. Stir continuously in low flame till the rice flour is fully incorporated with milk. Taste it. When milk turns to a thickened consistency, like a condensed milk, add sugar, cardamom powder and rose essence. Continue stirring. Taste it. If you need more sugar add it. Add 3/4th of the slivered nuts and stir and taste it to check whether the rice flour is fully cooked. Turn off heat. Continue stirring to prevent the formation of lumps. When warm, spoon the phirni into pudding / dessert bowls. Cover and chill for 1 to 2 hours. Take it out of the refrigerator and garnish with remaining nuts and rose petals.

This is a very simple recipe. Make sure you keep all the ingredients and serving bowls ready before you start the preparation.

I'll try to upload a photo soon (instead of this video).

cheers

roshan

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