MEEN MAPPAS / KERALA FISH CURRY WITH COCONUT MILK

Ingredients

1. Fish cut into medium size pieces- 10 to 12 pieces
2. Shallots/Chumannulli (sliced)-10 nos
3. Ginger and garlic crushed-1 tbsp
4. Turmeric powder- 1/2 tsp
5. Fenugreek powder/Uluva podi- 1/4 tsp(optional)
6. Coriander powder- 3/4 tbsp
7. Kashmiri chili powder- 1 1/2 tbsp
8. Tomato chopped- 1 small
9. Kudampuli/Kokum soaked in water- 2 -3 pieces
10. Thin Coconut milk -2 cups
11. Thick Coconut milk- 1/2 cup
12. Curry leaves- 1 sprig
13. Mustard seeds
14. Oil
15. Salt to taste.

Method

• Heat oil in a pan,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic ,saute well.
• Add sliced shallots and saute till it turns golden brown.
• Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously.
• Add chopped tomatoes and saute till it is completely cooked.
• Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy)
• Add kudampuli and salt to taste.Cover and let it boil.
• Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done.
• When the fish is cooked and gravy is thick,  add thick coconut milk and swirl the pan lightly.
• Simmer for 2 minutes.(Do not allow it to boil.)

Serve with rice.