How to make Pomfret Mappas -

Kodumpuli adds an extra flavour to this flavourful fish preparation from Kerala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Coconut toddy vinegar

Cuisine : Kerala

Course : Main Course Seafood

For more recipes related to Pomfret Mappas checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Prawns Inteha Grilled Prawns with Burnt Kiwi Chutney Baked Fish with Sundried Tomatoes Seafood Manchurian

Pomfret Mappas

Pomfret Mappas Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pomfret Mappas Recipe

  • Pomfret 4 medium

  • Coconut toddy vinegar 2 teaspoons

  • Salt to taste

  • Ginger 1 inch piece

  • Garlic 8 cloves

  • Coriander seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cloves 4

  • Cinnamon 1 inch stick

  • Kodumpuli 6 pieces

  • Coconut scraped 2 cups

  • Coconut oil 4 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 10-12

  • Green chillies 4

  • Onion chopped 1 medium

  • Turmeric powder 1/2 teaspoon


Step 1

Cut each fish into three equal pieces and pat dry with a kitchen towel. Marinate in vinegar with little salt.

Step 2

Grind ginger and garlic to a fine paste. Dry roast coriander seeds, fennel seeds, cloves and cinnamon in a fry pan and pound to a fine powder.

Step 3

Soak the kodumpuli in half a cup of water. Grind coconut with one cup of warm water, extract thick milk and repeat this process again to get a second extract.

Step 4

Heat oil in a pan, add mustard seeds, curry leaves and green chillies. Once the mustards seeds splutter add onions and fry till golden brown.

Step 5

Add ginger-garlic paste and sauté. Add turmeric powder, pounded masala and salt.

Step 6

Add the soaked kodumpuli and second extract of coconut milk. Simmer for five minutes.

Step 7

Add fish. Once the mixture comes to a boil, reduce heat and cook till the fish is done.

Step 8

Remove from heat and add the first extract of coconut milk and bring back to simmer but do not boil.

Step 9

Adjust the seasoning. Carefully remove the fish pieces and cook the curry little more to get the right consistency. Pour the hot curry over the fish and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.