MILKY BLACK POMFRET MAPPAS - WITH CREAMY CASHEWS AND COCONUT MILK

MILKY BLACK POMFRET MAPPAS - WITH CREAMY CASHEWS & COCONUT MILK

🔺 Unique style of preparation.

🔺 Extremely Delicious

🔺 Another version of fish   

      Stew.  

Milky Black Pomfret  Mappas is a Delicious and variety fish gravy made with black pomfret  fish by using a creamy thick pastry of cashiews and coconut milk. Milky Black Pomfret Mappas is an another version of Kerala's traditional fish stew. But this recepi is a unique style of preparation which gives an extraordinarily flavour and Unique taste. The uses of 

 Cashews and coconut milk enhance the flavour and taste for this special Mappas. Coconut milk and cashews are the main ingredient that makes this Mappas even more Delicious and Aromatic. 

Here the whole fish is marinated and shallow fried in coconut oil. Then the fish were cooked in Creamy coconut milk, Cashew nuts pastry and Masala paste. Finally the gravy is seasoned with shallots, Cashews and Raisins. 

The Cashew nuts pastry and coconut milk provides a creamy texture to the  Fish Mappas gravy and makes the gravy extremely delicious. It is the most lip smacking gravy that you can served in any special occasions.  It makes a winning combination with soft and fluffy Vellayappam, Kerala layered parotta, chapati, ghee rice etc and soon you will be going back for a second Serving. Fishes like black pomfret, Karimeen is suitable for making the best Fish Mappas.

Try this pretty and simple Delicious recepi to make your fish Mappas Aromatic and tasty one.

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Course : Side dish

Cuisine : Kerala 

Cook time : 40 min

Servings : 4

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INGREDIENTS

Black pomfret - 1

Onion - 3 medium

Tomato - 1 big

Ginger  - 1 small piece

Garlic  - 5 cloves 

Green chilly paste - 6

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Biryani Masala - 1 tsp

Coriander powder - 2 tbsp

Cashew nuts - 8

Coriander leaves - 1 handful

Curry leaves 

Coconut oil - 6 tbsp

Salt

For fish Marination

Kashmiri chilly powder - 2tbsp

Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Water - 2 tbsp

Curry leaves

Salt 

For thick gravy

Coconut milk - 1/2 of 1 whole

For seasoning

Shallots - 5

Cashiews - 6

Raisin - 8

Ghee - 2 tbsp

Preparation

* Take a whole back pomfret fish. Wash and clean well. Drain the water. Line up the fish to catch spices.

* Take a  tray or flat plate. Add chilly powder, pepper powder, masala powder,curry leaves, salt and 2 two tbsp of water. Mix well and make a thick creamy paste. Marinate the fish well and keep aside. (You can keep the marinated fish in a refrigerator for 1/2 hour to get extra taste.)

* Take a frying pan, heat enough Coconut Oil. Transfer the marinated fish into the oil and shallow fry both sides. Once the fish is fried you can take out from the oil and keep aside.

* Heat a kadai, transfer 4 tbsp fish fried oil. Add cashew and roast well until the cashews turns to light golden colour.

* Add chopped onion, curry leaves and enough salt. Saute well until the onion gets light golden colour.

* Then add chopped ginger, garlic and green chillies. Stir well for 5 minutes. Then add chopped tomatoes and mix well. Then close the Kadai with tight lid and cook it in a medium flame. Stir every 2 minutes. 

*Once the water from  tomatoes comes and gets cooked, reduce the flame and you can add the spices such as Pepper powder, coriander powder,Turmeric powder and biryani Masala. Mix well and cook it for 5 minutes. Once the masala gets cooked, switch off the flame and transfer it to a flat plate and keep it for warm.

* Once the masala get warmed, take a mixer grinder, add these masala and grind well to a fine paste. 

* Switch on the burner, transfer the grinded masala paste  into to the Kadai. Close the Kadai and cook it for 5 minutes in a low flame.

* Once the masala paste began to boil, add coconut milk and mix well with the masala gravy. Then boil it for 10 minutes. 

* Transfer the fried whole fish into the boiling gravy. Close the Kadai with tight lid. Cook it in a medium flame for 10 minutes. 

* Finally, take a frying pan, heat enough ghee. Add chopped shallots and saute well until it turns to light golden colour. Then add Cashews and Raisins. Roast well and transfer it into the boiling gravy. 

*  Then you can transfer the Milky Black pomfret Mappas into a serving bowl and enjoy your meal.

The tasty and delicious milky Black pomfret Mappas is ready to serve. Try this recipe well and make your weekend happy and enjoying with your family.

        ENJOY.......