Fish mappas

Fish mappas

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(62 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
    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


  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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Melliemoo01's picture
7th May, 2020
I have made this fish curry quite a few times for the family and it is a definite favourite! Tastes beautiful and just enough spice even my 4 & 6 year old will eat every last bit.
18th Apr, 2020
I made this for my husband's birthday. My son is veggie so I made the sauce, then added chickpeas and kept a portion for him. Then I added the fish ... haddock worked very well. Served with homemade naan bread from this site. Everyone loved it!
Jeremy Hughes's picture
Jeremy Hughes
7th Apr, 2020
Very nice recipe. I used cod instead of pollock and it tasted lovely. Due to some of my family members having sensitive taste buds this curry was perfect, as it was very mild. However, I did use 4 tbsp of tikka curry paste instead of 3 to add a bit mote flavour. Moreover, If you want it spicier I’d recommend adding more curry paste, or some chilli flakes or even cayenne pepper.
Julie Appleby's picture
Julie Appleby
3rd Oct, 2018
Loved it - not good at following recipes to the letter but this inspired a great curry! Used cheap prawns and basa and the flavour was still fantastic. Katsu curry paste used rather than tikka, a mixture of passata, fresh toms and about half a tin of coconut milk rather than the stated quantities - it still worked...and I'm a pitiful this recipe gets a resounding thumbs up!!
1st Apr, 2018
Love this recipe! It's become one of my go to curries. I use Cobbler instead of pollock and put prawns into it time to time - nothing but wonderful!
13th Feb, 2018
Nice and fragrant but I agree prawns would be better
12th Nov, 2017
Easy and tasty, added peppers and prawns too which went well, also used tinned tomatoes instead of fresh.
7th Oct, 2017
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.
7th Oct, 2017
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
5th Oct, 2017
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.


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