Fish Pappas



  1. Kingfish/Neymeen – 500 grams (i.e.8 medium slices of fish); cut into 1″cubes
  2. Gamboge/kudampuli –2 medium pieces soaked in 1/4 cup of hot water for 15 minutes
  3. Coconut oil – 2 tbsps.
  4. Mustard seeds – 3/4 tsp.
  5. Fenugreek/Uluva – 1/4 tsp.
  6. Onion – 1/4 cup; thinly sliced
  7. Shallots- 1 cup; thinly sliced
  8. Ginger – 1 tbsp; julienned
  9. Greenchillies – 2 numbers; slit
  10. Curryleaves- a few
  11. Turmeric powder – 1/4 tsp.
  12. Coriander powder – 1 heaping tsp.
  13. Red chilly powder – 1/2 heaping tbsp.
  14. Pepper powder – 1/2 tsp.
  15. Fresh Thin coconut milk/Randaampaal – 1.5 cups
  16. Fresh Thick coconut milk/Onaampaal –1 cup
  17. Salt to taste


  1. Heat 2 tbsps. of coconut oil in a manchatti & add the mustard seeds. Allow them to splutter. Stir in the fenugreek and cook till you get a nice roasted aroma. Add the onions, sliced shallots, currryleaves, slit greenchillies and chopped ginger. Saute till the onions turns brown . Add turmeric powder, kashmiri chilly powder, pepper powder and coriander powder & fry on low heat for 2 minutes.
  2. Add the thin coconut milk, 2 tsps. of salt & kokum along with the water it was soaked in; bring the mixture to a rolling boil.
  3. Add the king fish pieces & cook for 20 minutes on medium-low heat; keep the manchatti partially covered.
  4. Add the thick coconut milk, salt if needed, a few more curryleaves and remove from heat.
  5. Serve this curry hot with palappam/Vellayappam.

Note:- Use Kashmiri chilly powder if you want a red curry.


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