What are the main ingredients in Kerala-Style Fish Mappas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Kerala-Style Fish Mappas?

Calories: 757, Carbs: 69 grams, Fat: grams, Protein: 47.4 grams, Sugar: 13 grams, Salt: 691 grams

How do I prepare Kerala-Style Fish Mappas?

FLUFFY QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. TOASTED COCONUTS: Place the coconut flakes in a pot, large enough for the curry, over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion. CURRYLICIOUS BASA: Pat the basa dry with paper towel and slice into 3cm chunks. In a bowl, add ½ of the curry paste, 40ml of oil and some seasoning. Mix to combine. Add the sliced basa and toss until coated. Set aside to marinate. WOWZERS!: Make a bed of dressed leaves, top with the fluffy quinoa and silky curry. Garnish with the toasted coconut flakes and the remaining coriander. Good job, Chef! ALL TOGETHER NOW: Add the basa and the marinade to the sauce. Simmer for 4-5 minutes until the basa is cooked through and the sauce is thickening. Remove from the heat and season with a sweetener of choice, salt and pepper. Stir through ½ of the chopped coriander. Dress the rinsed green leaves with some olive oil and some seasoning. SILKY CURRY: Boil the kettle. Dilute the stock with 80ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the remaining curry paste and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the diced tomatoes and cook for 2-3 minutes. Pour in the coconut milk and the diluted stock. Bring up to a boil. Reduce the heat and leave to simmer for 7-9 minutes, stirring occasionally.

What should be prepared from my kitchen to make Kerala-Style Fish Mappas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Kerala-Style Fish Mappas

Popular in the Southern Indian state of Kerala, this coconut fish curry is a perfect no-fuss flavour-packed dinner. Served with quinoa, crisp green leaves, and garnished with a scattering of lightly toasted coconut flakes – a flavour journey awaits you!

Kerala-Style Fish Mappas

with quinoa & coconut flakes

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Coconut Flakes
Coconut Milk
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Onion
Onions
Quinoa
Spice & All Things Nice Tikka Curry Paste
Tomato
Tomatoes
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
TOASTED COCONUTS
Place the coconut flakes in a pot, large enough for the curry, over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
CURRYLICIOUS BASA
Pat the basa dry with paper towel and slice into 3cm chunks. In a bowl, add ½ of the curry paste, 20ml of oil and some seasoning. Mix to combine. Add the sliced basa and toss until coated. Set aside to marinate.
SILKY CURRY
Boil the kettle. Dilute the stock with 65ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining curry paste and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the diced tomatoes and cook for 2-3 minutes. Pour in the coconut milk and the diluted stock. Bring up to a boil. Reduce the heat and leave to simmer for 5-7 minutes, stirring occasionally.
ALL TOGETHER NOW
Add the basa and the marinade to the sauce. Simmer for 4-5 minutes until the basa is cooked through and the sauce is thickening. Remove from the heat and season with a sweetener of choice, salt and pepper. Stir through ½ of the chopped coriander. Dress the rinsed green leaves with some olive oil and some seasoning.
WOWZERS!
Make a bed of dressed leaves, top with the fluffy quinoa and silky curry. Garnish with the toasted coconut flakes and the remaining coriander. Good job, Chef!

Quinoa - 75ml
Coconut Flakes - 10g
Basa Fillet - 1
Spice & All Things Nice Tikka Curry Paste - 15ml
Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Tomato - 1
Coconut Milk - 100ml
Fresh Coriander - 3g
Green Leaves - 20g

Download the Recipe

Serves 2

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
TOASTED COCONUTS
Place the coconut flakes in a pot, large enough for the curry, over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
CURRYLICIOUS BASA
Pat the basa dry with paper towel and slice into 3cm chunks. In a bowl, add ½ of the curry paste, 40ml of oil and some seasoning. Mix to combine. Add the sliced basa and toss until coated. Set aside to marinate.
SILKY CURRY
Boil the kettle. Dilute the stock with 80ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the remaining curry paste and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the diced tomatoes and cook for 2-3 minutes. Pour in the coconut milk and the diluted stock. Bring up to a boil. Reduce the heat and leave to simmer for 7-9 minutes, stirring occasionally.
ALL TOGETHER NOW
Add the basa and the marinade to the sauce. Simmer for 4-5 minutes until the basa is cooked through and the sauce is thickening. Remove from the heat and season with a sweetener of choice, salt and pepper. Stir through ½ of the chopped coriander. Dress the rinsed green leaves with some olive oil and some seasoning.
WOWZERS!
Make a bed of dressed leaves, top with the fluffy quinoa and silky curry. Garnish with the toasted coconut flakes and the remaining coriander. Good job, Chef!

Quinoa - 150ml
Coconut Flakes - 20g
Basa Fillets - 2
Spice & All Things Nice Tikka Curry Paste - 30ml
Vegetable Stock - 10ml
Onion - 1
Garlic Cloves - 2
Tomato - 1
Coconut Milk - 200ml
Fresh Coriander - 5g
Green Leaves - 40g

Download the Recipe

Serves 3

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
TOASTED COCONUTS
Place the coconut flakes in a pot, large enough for the curry, over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
CURRYLICIOUS BASA
Pat the basa dry with paper towel and slice into 3cm chunks. In a bowl, add ½ of the curry paste, 60ml of oil and some seasoning. Mix to combine. Add the sliced basa and toss until coated. Set aside to marinate.
SILKY CURRY
Boil the kettle. Dilute the stock with 100ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the remaining curry paste and the grated garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the diced tomatoes and cook for 3-4 minutes. Pour in the coconut milk and the diluted stock. Bring up to a boil. Reduce the heat and leave to simmer for 10-12 minutes, stirring occasionally.
ALL TOGETHER NOW
Add the basa and the marinade to the sauce. Simmer for 5-6 minutes until the basa is cooked through and the sauce is thickening. Remove from the heat and season with a sweetener of choice, salt and pepper. Stir through ½ of the chopped coriander. Dress the rinsed green leaves with some olive oil and some seasoning.
WOWZERS!
Make a bed of dressed leaves, top with the fluffy quinoa and silky curry. Garnish with the toasted coconut flakes and the remaining coriander. Good job, Chef!

Quinoa - 225ml
Coconut Flakes - 30g
Basa Fillets - 3
Spice & All Things Nice Tikka Curry Paste - 45ml
Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 3
Tomatoes - 2
Coconut Milk - 300ml
Fresh Coriander - 8g
Green Leaves - 60g

Download the Recipe

Serves 4

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
TOASTED COCONUTS
Place the coconut flakes in a pot, large enough for the curry, over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
CURRYLICIOUS BASA
Pat the basa dry with paper towel and slice into 3cm chunks. In a bowl, add ½ of the curry paste, 80ml of oil and some seasoning. Mix to combine. Add the sliced basa and toss until coated. Set aside to marinate.
SILKY CURRY
Boil the kettle. Dilute the stock with 150ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-8 minutes until soft and translucent, shifting occasionally. Add the remaining curry paste and the grated garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the diced tomatoes and cook for 3-4 minutes. Pour in the coconut milk and the diluted stock. Bring up to a boil. Reduce the heat and leave to simmer for 10-12 minutes, stirring occasionally.
ALL TOGETHER NOW
Add the basa and the marinade to the sauce. Simmer for 5-6 minutes until the basa is cooked through and the sauce is thickening. Remove from the heat and season with a sweetener of choice, salt and pepper. Stir through ½ of the chopped coriander. Dress the rinsed green leaves with some olive oil and some seasoning.
WOWZERS!
Make a bed of dressed leaves, top with the fluffy quinoa and silky curry. Garnish with the toasted coconut flakes and the remaining coriander. Good job, Chef!