Fish mappas

Fish mappas

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets

Nutrition and extra info

Nutrition: per serving

  • kcal691
  • fat26g
  • saturates16g
  • carbs74g
  • sugars11g
  • fibre4g
  • protein39g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g basmati rice
  • 1 tbsp sunflower or vegetable oil
  • 2 large onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 450g tomatoes, cut into chunks
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp tikka curry paste
  • 400g can coconut milk
  • 4 skinless, boneless pollock fillets (about 150g/5½ oz each), or other sustainable white fish, cut into 4cm/1½ in chunks
  • ½ small pack coriander, roughly chopped

Method

  1. Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.

  2. Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Deborah Bumblebee
11th Oct, 2016
5.05
Lovely recipe, i added the juice of half a lime into the mix and another quarter on the plate for a fresh kick and it was gorgeous :)
njh123321
6th Oct, 2016
5.05
Oh my! That was quite possibly the best curry I have ever tasted and so easy to do. I also added peas and a little salt and only had a normal curry paste. I even licked out the pan it was that good. Would be so easy to make this as a vegetarian or vegan meal with extra vegetables and or tofu. Definitely a keeper.
eddiewoodie
30th Sep, 2016
5.05
This was fantastic! We've had it twice and will keep making it. Its quick and easy and full of flavour. We used hake and Patak paste to great effect.
ifeyinwa00
21st Jul, 2016
3.8
Delicious recipe. I halved the amount of coconut milk, added salt and served it with lime pickle because it was a bit bland.
SandraSt
23rd Oct, 2015
5.05
Very tasty. Followed the recipe, but added peas and some salt at the end.
ruthie-mck
23rd Oct, 2015
5.05
Yum, will make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.