Syrian Christian Mappas Curries

The Mappas style gravy is one of my favourite curries. It is a dish that has come from Kerala’s Christian community (or Syrian Christian reflecting their original heritage). It makes a feature of fennel and coriander and is a great example of how South Indian cooks vary their spices for colour as well as for flavour. It’s delicious when spongy appam rice pancakes are used to soak up the sauce.

But is also wonderful as one of many dishes in a meal.

On my last trip to Kerala I enjoyed a lovely variety of Mappas dishes. Not only can the fish be replaced with other seafood, but it can also be swapped for chicken, duck or other meats. If you’re using fish or seafood then include the soaked kokum or tamarind for souring. But if you are using poultry or meat, then leave out the kokum (or tamarind) but add some garam marsala.

You’ll also see in the Mappas recipes I collected from CGH Earth chefs across South India, that sometimes the tempering or seasoning is added as a garnish at the end, but you can also add the mustard seeds at the start and the fennel powder with the other powdered spices or with the fish or meat for a quicker, easier option.

Duck Mappas

Chicken Mappas

Before You Start

The secret to success is to prepare everything you need before you start.

For the curry…..

For the tempering (seasoning garnish at the end)…

Dice the fish or meat, soak the kokum or tamarind, measure the spices and dice, splice and slice the flavourings.

Print Recipe

Meen Mappas (Fish Curry with Fennel and Corriander)

Course

Main Dish

Cuisine

Indian

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

15 minutes

Servings

Ingredients

• 500 gram White Fish - Cubed
• 30 gram Kokum (Smoked Tamarind) Available at South Asian Grocery Stores (Tamarind can also be used)
• 1/2 cup Boiling Water From kettle
• 2 Tbsp Coconut Oil For a waistline friendly version this can be reduced to 2 tsp in a non-stick pan, but it's trickier to saute
• 150 gram Red Onion - sliced
• 20 gram Fresh Garlic Finely chopped
• 20 gram Fresh Ginger Finely chopped
• 16 gram Fresh Green Chilli - slit lengthwise Leave this out or reduce depending on how hot you like it
• 2 stems 2 stems Fresh Curry Leaves Remove from stems
• 2 gram Tumeric Powder
• 3 gram Red Chilli Powder Use less if you like it less spicy
• 16 gram Coriander Powder
• 1/2 cup water
• 1/2 tsp Salt - Vary to taste
• 75 ml Coconut Milk This can be light coconut milk for a waistline friendly version

For Tempering (Seasoning)

• 2 tsp Coconut Oil
• 6 grams Black Mustard Seeds
• 10 grams Shallots Sliced Or more red onion if that's all you have
• 2 gram Fennel Powder
• 2 stems Fresh Curry Leaves Remove leaves from stems

Course Main Dish Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Passive Time 15 minutes Servings Ingredients 500 gram White Fish - Cubed 30 gram Kokum (Smoked Tamarind) Available at South Asian Grocery Stores (Tamarind can also be used) 1/2 cup Boiling Water From kettle 2 Tbsp Coconut Oil For a waistline friendly version this can be reduced to 2 tsp in a non-stick pan, but it's trickier to saute 150 gram Red Onion - sliced 20 gram Fresh Garlic Finely chopped 20 gram Fresh Ginger Finely chopped 16 gram Fresh Green Chilli - slit lengthwise Leave this out or reduce depending on how hot you like it 2 stems 2 stems Fresh Curry Leaves Remove from stems 2 gram Tumeric Powder 3 gram Red Chilli Powder Use less if you like it less spicy 16 gram Coriander Powder 1/2 cup water 1/2 tsp Salt - Vary to taste 75 ml Coconut Milk This can be light coconut milk for a waistline friendly version For Tempering (Seasoning) 2 tsp Coconut Oil 6 grams Black Mustard Seeds 10 grams Shallots Sliced Or more red onion if that's all you have 2 gram Fennel Powder 2 stems Fresh Curry Leaves Remove leaves from stems

Instructions

1. Prepare all ingredients before starting to cook. Pour 1/2 cup boiling water onto kokum (or tamarind) to soak for 10 min at least. Mash with fingers and remove seeds.
2. Heat the coconut oil in a pan & add one at a time (sauté as you go) ginger, garlic, green chilli and curry leaves. and then onions. Saute till light brown in colour.

   
3. Add onions. Saute till light brown in colour.

   
4. Add turmeric powder, chilly powder, coriander powder and Sauté for a moment and do not allow the powders to get burnt.
5. Add the fish cubes and kokum with the water, salt and extra 1/2 cup water.

   
6. Simmer the fish until cooked and add more water if needed.

   
7. Remove from heat and add coconut milk.

   
8. Mix well.

   
9. For tempering: Heat the oil in a small pan. Add mustard seeds and saute until they pop. Add sliced shallots & curry leaves. Sauté it till it gets a nice brown colour and add the fennel powder and suate briefly. Garnish the hot Meen Mappas with this tempering and serve hot with Kerala paratha or rice.