Fish Mappas

Overview
A traditional Kerala dish made with coconut milk. I have used whole butter fish here but any fleshy fish can be used for this dish. Usually fish mappas is served with appams which is the traditional Kerala pancakes made with rice. Fresh made coconut milk does  adds an extra level of taste to this dish.

Butter Fish Mappas

                             

Butter Fish Mappas Ingredients

Ingredients
Cleaned and scored butter fish  - 10
(Butter fish the size of your palm)
One large red onion thin sliced
Ginger 2 inch piece thin sliced
Garlic 4 cloves thin sliced
Green chilly split length wise - 4 - 6
Curry leaves 2 sprigs
Plum tomatoes 3 cut into thick chunks length wise
Red Chilly powder - 2 - 3 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1 teaspoon
White Vinegar - 1 - 2 tablespoons
One cup first coconut milk
Two cups second coconut milk
Salt to taste
Oil - 4 tablespoons

Steps
1. Heat oil in a pan. When the oil gets hot add the thin sliced onions, garlic, ginger, green chillies and curry leaves to this and saute till the onions are tender.
2. Add the red chilly powder, coriander powder, turmeric and black pepper powder to this and saute well for about 2 - 3 minutes.
3. Add the second coconut milk to this with about 1/2 cup water add salt mix well and bring this mixture to boil.
4. Add the cleaned fish along with tomatoes to this mix well and bring to boil.  Cook on low flame covered with lid for about 10 minutes till fish is cooked.
5. Remove lid add the vinegar mix well and bring to boil till the oil comes on top.
6. Add the fist coconut milk to this and bring to boil. Turn off heat

Serve hot with Appams or Bread.

Lemon Raisin Pickle

Overview

I love lemon pickle and like to try a variety of lemon pickles. The golden raisins adds a sweet flavor which balances the sour taste of lemons. This pickle goes well with any Indian Rice or bread. I kept the lemon pieces marinated in salt for 4 weeks which makes the lemon pieces tender before preparing the pickle.

Lemon Raisin Pickle

Lemon Raisin Pickle Ingredients

Ingredients
Lemons 8 cleaned and cut into pieces
Garlic 10 - 12 cloves
Ginger - 2 inch piece
Golden Raisins - 1/2 cup
Red Chilly powder - 4 - 5 tablespoons
Turmeric - 1 teaspoon
Fenugreek seeds - 1 tablespoon
Asafoetida powder - 1 teaspoon
Salt to taste
Oil - 4 - 5- tablespoons

Steps
1. Marinate the cleaned lemon pieces with salt and keep in a clean bottle. Shake the bottle everyday to mix all the juices. Keep it for about 4 weeks till the lemon pieces are soft.
2. Dry roast the fenugreek seeds and ground to a smooth powder and keep aside.
3. In a blender grind the garlic, ginger and raisins with enough water to make a smooth paste.
4. Heat oil in a pan. When the oil gets hot add the paste of garlic ginger and raisins to it and saute till oil separates for about 5 minutes. Add chilly powder and turmeric to this and saute till the raw flavor of chilly and turmeric is gone. Will take about  5  - 8 minutes.
8. Add the marinated tender lemon pieces with the juices to this and mix well. Add the fenugreek  and asafoetida powder to this and mix well till the lemon pieces are well coated. Turn of heat.
9. When the pickle is at to room temperature transfer to clean bottles and refrigerate.

Lemon Pickle in Jars ready to store and use.