Sunday, 7 May 2017

Fish Pappas / Meen Pappas #sikandalouscuisine



My Syrian Christian kick is paying off deliciously ! I had this book The Suriani Kitchen for years and didnt use it much , now suddenly after the sikandalous cuisine Bernados masterclass on Goan & Kerala dishes I have woken up to this beautiful cuisine.This is a rich spicy curry , green mango along with coriander and coconut milk gives a delicious flavor here .

2 Tablespoons Coconut Oil.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Methe Seeds.
12 Shallots Sliced.
8 Curry Leaves.
1 Teaspoon Diced Ginger.
8 Cloves Thinly Sliced Garlic.
2 Green Chilies Slit.
3 Cups Thin Coconut Milk.*** 
2 Pieces of Cocum soaked in water or a few pieces of Raw Mango.
1 Cup Thick Coconut Milk.***
750 Grams Fish.

Spice Paste:
2 Tablespoons Coriander Seeds.
1 Teaspoon Chili Powder.
1/2 Teaspoon Haldi.
1/2 Teaspoon Black Peppercorn.

1. Heat oil , splutter mustard seeds ,then add methe seeds and 10 seconds later shallots & curry leaves. Cook till light brown.
2. Add ginger and garlic along with green chilies  saute 1-2 minutes.
3. Tip in paste mixture , I also added mango pieces at this stage to bring out more flavors.Cook covered on low till oil splashing water if needed - say 5 minutes.
4. Saute fish in the mixture for 2 minutes and then pour in the coconut milk and simmer on low for 3-4 minutes without stirring till you get a thick gravy. 

This again was fantastic ! The photograph not so great but I assure you the flavors were to die for .

*** I simply extracted 4 Cups coconut milk in one shot - didnt do the thin and thick milk number seperately.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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