Karimeen Mappas Recipe

Hi, I am back after the vacation :). Thanks for your wishes, had a great time back home. Thank you for visiting the blog and trying out the recipes and writing to me. I hope I’ve answered all your comments/feedback, if in case I’ve missed any, please don’t hesitate to remind me.

Some of my blogger friends passed me a wonderful award. Priya, Pooja and Ria passed me the ” I love your blog award”. Thanks a ton dear friends.

Now this recipe comes straight from my mother in law’s kitchen. Karimeen is a delicacy for most of the malayalees.  You can try this recipe with Pomfret and Kingfish also.

Here goes the recipe:

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Karimeen Mappas

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 1/2 kg Karimeen (Pearl spot)
  • 1/4 – 1/2 tsp Turmeric powder
  • 1/2 – 1 tsp Chili powder
  • 1/2 tsp Pepper powder
  • 1 tsp Vinegar
  • Salt
  • 1 big Onion (sliced finely)
  • 1 tbsp each Ginger & garlic (finely sliced)
  • 4-5 Green chili
  • 1 big Tomato (sliced)
  • 2 Cardamom
  • 2 Cloves
  • A small piece Cinnamon
  • 1 tsp Pepper powder
  • 1.5 tbsp Cashew paste
  • 1 cup Medium thick coconut milk
  • 1 cup Thick coconut milk
  • Coconut oil
  • Salt
  • Curry leaves

Instructions

  • Marinate the cleaned fish pieces with turmeric powder, chilli powder, pepper powder, vinegar and salt. Keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.
  • In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and pepper powder and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.
  • Serve it with appam, bread, chappathi etc;
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  • hey i was looking fwd to ving u bck so i cud try out new recipes… mappas was one thing i was looking for ..it looks awesome…. hey cn u post more biryani nd chicken recipes..wud love to try them out…ur cousin anita.. is not responding to her blog …. i actually got ur site link frm her blog….nyways keep up the excellent wrk.hope u had a good hol..

  • Hi Maria,

    Nice 2 c u back, was peeping to c if u r back, and lo here u r.

    Hope u had a winderful time.

    Love
    Oycie

  • Maria
    I tried your Karimeen Mappas on week end.
    Yummy…wast the comment from Monu(my son :-) ,when it comes from the young fan my cooking I feel so proud….

    Thanks for such a nice recipe

    • Hi Latha

      Thanks a lot dear for trying out the recipes and am really excited to hear that your son too loved it. My special thanks and regards to him as well :)

      Take care
      Maria

  • Hi Maria,

    I tried this one too, but with Salmon. It turned out to be really good. My husbadn who never eats fish had it :)….thnks for the wonderful recipe.

    Thanks,
    Priya

  • Thanks Maria, for this wonderful recipe. My hubby’s one of the senior officers was behind me for something typical kerala. Being in J&K, its difficult to procure ingredients needed for kerala dishes. But made his mappas using fish from Jhelum river. And just got the call appreciating the recipe and special mention about prawns ularthiyath. Kudampuli was not available anywher in J&K. So substituted it with imli. I was worried about the taste. But it came out good; though not upto the taste of kudampuli. Thank u Maria…. 

    • Hi Cuckoo,

      It’s really nice to know that this recipe worked well for you :) Thanks a lot for trying this.

      Btw, J&K is one place, that I’d love to visit sometime :)

      Cheers
      Maria

  • Hi Maria, planning to try the recipe but before that kindly let me know if the onion needs to be chopped fine or sliced likewise tomatoes need to be chopped fine or sliced.By the way I am new to your blog……….LOVE the recipes and even more love the touch of honesty and humor that your blog is laced with.Love to you

  • Hmmm… I have seen my mom make mappas and fish molee. I remember she only adds vingear and chilly powder to the fish molee, never to the mappas. But to all their own. Thanks for the post

  • Hi Maria,
    Can u plz tell me whts the difference btw fish molly and mappas ?
    Is both r same?
    Also can u plz post chilly fish receipe .

    • Hi,

      Karimeen mappas is a spicier version of the fish molly, since we use masala powders in it.

      I’ve posted a chilli fish and chilli prawns recipe in the past. Please check it out in the recipe index. Hope you find it interesting.

      Cheers
      Maria

  • Hi Maria,
    Can u plz tell me whts the difference btw fish molly and mappas ?
    r they same?
    Also can u plz post chilly fish receipe .

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