Fish mappas

Fish mappas

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(25 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
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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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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.

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Comments, questions and tips

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horseyh
12th Nov, 2017
5.05
Easy and tasty, added peppers and prawns too which went well, also used tinned tomatoes instead of fresh.
viablered
7th Oct, 2017
5.05
A perfect balance of flavours. The fish remained firm and took on the delicate curry flavour. I have made this a number of times and will keep going back to it.
jeramy01
7th Oct, 2017
2.55
I think prawns would be a better choice as the taste of the fish fillets was to delicate and was over whelmed by the coconut curry
Kokkenane
5th Oct, 2017
5.05
Used this recipe with katsu curry paste. Lovely!!! I didn't have fresh tomatoes so used canned, just drained excess liquid. Will definitely use it again but with some more vegetables and add prawns maybe.
G33kgirl86
4th Aug, 2017
5.05
Thoroughly enjoyed cooking this and tasting! Will be a regular meal from now on.
catie74
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
jadedermody
17th Jun, 2017
5.05
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
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.

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