The word ‘Mappas’ means lightly flavored dish which is tangy and cooked in coconut milk. Mappas is an easy traditional Kerala recipe, with a beautiful balance of flavors. It can be made with fish, prawns, chicken and even beef too. The natural sweetness from prawns and coconut milk is merged with the tanginess of kudampuli and mild spices. This delicious dish can be relished with Appam, Idiyappam or with rice.
Ingredients
- 1/2 kg prawns
- Fir masala paste:
- 1/4 tsp turmeric powder
- 1/4 tsp pepper powder
- 1/2 tsp chili powder
- 1.5 tsp coriander powder
- 4 pearl onions/shallots
- 3 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds/ methi
- 1 tsp ginger, julienned
- 12 – 15 garlic cloves
- 2 green chilies, slit
- 1 large onion, thinly sliced
- 1 large kudampuli, washed and soaked in warm water
- 1 cup thick coconut milk
- salt to taste
Method
- Wash the prawns thoroughly. Shell and devein.
- For masala paste, grind shallots, turmeric powder, pepper powder, chili powder, coriander powder into a fine paste and set aside.
- Heat oil in a pan. Splutter mustard seeds, add fenugreek seeds, ginger, garlic, green chilies, curry leaves and onions. Fry until the onion turns golden in color.
- Further, add the ground masala and fry for a few minutes on a low flame until the raw smell of the masala goes away.
- Add the kudampuli soaked in water and boil. At this point, add chemeen (prawns) and salt. Cover and cook on a low flame till the prawns are cooked and the gravy thickens. This takes around 15 minutes.
- Finally add thick coconut milk and few curry leaves. Cook for a few minutes. Turn off the flame once it starts to boil.
- Serve hot with Appam, Idiyappam or rice.
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