Kottayam Style Meen Mappas

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • For fish:
  • 500 g - fish, cut into cubes
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - salt
  • For mappas:
  • 1 tbsp - oil
  • 3 tbsp (1/4 cup) - finely sliced shallots (chuvannulli / small onion)
  • 10 garlic cloves, sliced
  • 1 inch piece ginger, finely sliced
  • 6 curry leaves
  • 3 green chillies, slit lengthwise
  • 1 tsp - red chilli powder
  • 3 tsp (or 1 tbsp) - coriander powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - pepper powder
  • 50 ml (1/4 cup) - water
  • 225 ml - thin coconut milk
  • 4 kudampulis (soaked in 3 tbsp water with 1/4 tsp salt in water)
  • 3/4 tsp - salt (or to taste)
  • 100 ml - thick coconut milk

How to Make Kottayam Style Meen Mappas

  • Wash and clean fish pieces. Drain out water completely. Wipe each fish piece with a soft kitchen towel.
  • In a bowl, marinate fish pieces with red chilli powder, turmeric powder and salt. Keep aside for half an hour.
  • Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in 1/4 cup (50 ml) water. Make a smooth solution and keep it ready (spice mixture).
  • Heat oil in a pan on medium heat. Add finely sliced shallots, garlic, ginger, curry leaves and slit green chillies. Fry until fragrant and golden in colour.
  • Add diluted spice mixture and stir well on low heat for 2-3 minutes or until raw smell goes.
  • Add thin coconut milk and soaked kudampulis along with soaked water (strain water through a fine sieve). Cover with a lid and bring to boil.
  • When it starts boiling, add marinated fish pieces and salt to taste. Cover again and cook on medium to low heat for 8 -10 minutes or until gravy thickens. Switch off the heat.
  • Add thick coconut milk and stir well. Do not boil again. Serve with rice / pulao / ghee rice / appam /idiyappam.
  • Recipe Courtesy: Niya's World