How to make Pearl Spot Mappas -

Pearl spot fish tempered and cooked in coconut milk.

Sanjeev Kapoor

This recipe is contributed by Member Renjini Selvan .

Main Ingredients : Pearl Spot (karimeen) (करिमीन मछली), Mustard oil (सरसों का तेल)

Cuisine : Kerala

Course : Main Course Seafood

Pearl Spot Mappas

Pearl Spot 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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pearl Spot Mappas Recipe

  • Pearl Spot (karimeen) cut into small pieces 1/2 kilogram

  • Mustard oil 2 tablespoon

  • Mustard seeds 1 tablespoon

  • Curry leaves a few

  • Onion chopped 1/2 kilogram

  • Ginger chopped 1 tablespoon

  • Green chilli chopped 2/3

  • Turmeric powder 1/2 tablespoon

  • Salt

  • Thin coconut milk 1 cup

  • Thick coconut milk 1/2 cup

  • Fenugreek powder roasted 1/2 teaspoon


Step 1

Heat oil in anon-stick pan. Add mustard seeds and let them splutter.

Step 2

Add curry leaves, onion, ginger and green chillies. Mix well and saute till onion is soft.Add turmeric powder, salt and thin coconut milk. Stir to mix and bring it to a boil.

Step 3

Add fish pieces and mix well. Cook till the fish is soft. Reduce the heat and add thick coconut milk and fenugreek powder.Mix well and remove from heat. 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.