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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R215.37
for 4 servings · R53.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Kerala-Style Fish Mappas?
The preparation time for Kerala-Style Fish Mappas with quinoa & coconut flakes is between 25 and 40 minutes.
What is the total time required to make Kerala-Style Fish Mappas with quinoa & coconut flakes?
The total time required to make Kerala-Style Fish Mappas with quinoa & coconut flakes is between 45 and 60 minutes.
How many servings does Kerala-Style Fish Mappas provide?
4 servings
What are the main ingredients in Kerala-Style Fish Mappas?
Basa Fillet, Coconut Flakes, Coconut Milk, Fresh Coriander, Garlic, Green Leaves, Onion, Quinoa, Spice & All Things Nice Tikka Curry Paste, Tomato, Vegetable Stock
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?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Kerala-Style Fish Mappas?
Basa Fillet, Coconut Flakes, Coconut Milk, Fresh Coriander, Garlic, Green Leaves, Onion, Quinoa, Spice & All Things Nice Tikka Curry Paste, Tomato, Vegetable Stock
How many calories does Kerala-Style Fish Mappas have?
757 calories
How much fat content does Kerala-Style Fish Mappas have?
grams