Ingredients:

• For fish:
• 500 g – fish, cut into cubes
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – salt
• For mappas:
• 1 tbsp – oil
• 3 tbsp (1/4 cup) – finely sliced Shallots (chuvannulli / small onion)
• 10 Garlic cloves, sliced
• 1 inch piece ginger, finely sliced
• 6 Curry leaves
• 3 green chillies, slit lengthwise
• 1 tsp – Red Chilli powder
• 3 tsp (or 1 tbsp) – coriander powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – pepper powder
• 50 ml (1/4 cup) – water
• 225 ml – thin Coconut Milk
• 4 kudampulis (soaked in 3 tbsp water with 1/4 tsp salt in water)
• 3/4 tsp – salt (or to taste)
• 100 ml – thick Coconut Milk

Method:

1. Wash and clean fish pieces. Drain out water completely. Wipe each fish piece with a soft kitchen towel.
2. In a bowl, marinate fish pieces with red chilli powder, turmeric powder and salt. Keep aside for half an hour.
3. Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in 1/4 cup (50 ml) water. Make a smooth solution and keep it ready (spice mixture).
4. Heat oil in a pan on medium heat. Add finely sliced shallots, garlic, ginger, curry leaves and slit green chillies. Fry until fragrant and golden in colour.
5. Add diluted spice mixture and stir well on low heat for 2-3 minutes or until raw smell goes.
6. Add thin coconut milk and soaked kudampulis along with soaked water (strain water through a fine sieve). Cover with a lid and bring to boil.
7. When it starts boiling, add marinated fish pieces and salt to taste. Cover again and cook on medium to low heat for 8 -10 minutes or until gravy thickens. Switch off the heat.
8. Add thick coconut milk and stir well. Do not boil again. Serve with rice / pulao / ghee rice / appam /idiyappam.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya