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Fish Mappas is a delicious recipe from South India that can be served on Pongal.

       Ingredients How to?

kg Fish (King fish or Butter fish)
2 medium-sized Onions, sliced
6 Green Chilies, slit
2-inch piece Ginger, chopped
4 Garlic Pods, chopped
2 tsp Vinegar
12 Curry Leaves
1 cups Thin Coconut Milk
cup Thick Coconut Milk
1 tbsp Kashmiri Chili Powder
tsp Turmeric Powder
1 tsp Coriander Powder
tsp Cumin Powder
Salt, to taste
3 tbsp Oil

In a small bowl, prepare a paste of kashmiri chili powder, turmeric powder, coriander powder, salt, and cumin powder, with 4 tsp water.
Heat oil in a pan and saute onions, green chilies, garlic, ginger and curry leaves together.
When the onions start turning purple, put masala paste in it (prepared earlier) and mix.
Now, put in thin coconut milk, vinegar and salt and mix. Cover it and let it boil.
When the mixture has boiled, put fish in it and let it cook for about 10 to 15 minutes.
When the fish is tender and the gravy thickens, put thick coconut milk in it and let it cook on simmer flame for 3 minutes.
Remove from flame and serve hot with rice.

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