Fish mappas

Fish mappas

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(18 ratings)

Prep: 15 mins Cook: 20 mins


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



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

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



    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


  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.

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Comments, questions and tips

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6th Jul, 2017
Delicious as it is, or I've added prawns, or just used prawns and tofu or swap the fish for chicken. It is a go to dinner as I know the whole family will happily eat it
jadedermody's picture
17th Jun, 2017
Made this with single cream instead of coconut milk. Husband loved it and asked for it to me made again. Which is a winner. It's so versitle can easily par with other veg and make vegetarian
Deborah Bumblebee
11th Oct, 2016
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 :)
6th Oct, 2016
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.
30th Sep, 2016
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.
21st Jul, 2016
Delicious recipe. I halved the amount of coconut milk, added salt and served it with lime pickle because it was a bit bland.
23rd Oct, 2015
Very tasty. Followed the recipe, but added peas and some salt at the end.
23rd Oct, 2015
Yum, will make again.
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