Karimeen Mappas is a delicacy from Kuttanadu ,the rice bowl of Kerala. It is the major rice granary of Kerala, where vast stretches of paddy fields are interlaced with backwaters that create some of the unforgettable sights of nature.Kuttanadu is also famous for its backwater fish delicacies.Karimeen mappas is one among them.Alappuzha is my ancestral place too which brings in fond memories.
- Karimeen (Pearl spot) – ½ kg(after cleaning)
- Turmeric powder – ½ tsp
- Chilly powder – 1 tsp
- Pepper powder – ½tsp
- Vinegar – 1 tsp
For Gravy Preparation
- Onion – 1 (finely sliced)
- Ginger & garlic – 1 tbsp each, finely sliced
- Green chilly-5
- Tomato – 1 big, sliced
- Cardamom – 2
- Cloves – 2
- Cinnamon – a small piece
- Pepper powder – 1 tsp
- Cashew paste – 2 tbsp(soak cashews in water and grind to smooth paste)
- Medium thick coconut milk – 1 cup
- Thick coconut milk – 1 cup
- Coconut oil
- Curry leaves
- Cut and clean the Pearl spot well.
- Marinate the cleaned fish pieces with turmeric powder, chilly powder, pepper powder, vinegar and salt. Keep it aside for 15 minutes.
- Shallow fry the marinated fish pieces,make sure it is just half cooked (it must not turn brown) .
- Remove the fried fish pieces and in the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chilly(slit length wise).
- Saute till the onion becomes translucent. Add tomato and pepper powder and cook till it becomes soft. Pour in medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 10 minutes.
- Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes . When it is about to boil, switch off the stove.
- Garnish with curry leaves.
- Karimeen mappas can be served along with Appam, white bread, Indian flat bread etc