Peas Pulao with Fish Mapas

Fish  mapas is a coconut milk based curry which goes well with a pulao, plain rice, roti.. I had veena and little ivona home, so when you have the best people coming over to spend time with you. You want to be able to give them the best too. Before she and her little one came over I ensured I had summed this up, so as to be able to talk at length and not get caught in the kitchen.....

Fish Mapas

Ingredients:

Seer Fish - 1kg and cut into 2inch pieces

Onions - 2 medium thinly sliced

Curry leaves - 2 stalks

Green chillies - 4 sliced, slit

Red Chili Powder - 1 1/2tsp

Turmeric Powder - 1/4tsp

Coriander Powder - 2 tsp

Ginger and garlic paste - 2tsp

Tomato - 2 medium diced

Mustard seeds - 1tsp

Fenugreek seeds - 1/2tsp

Coconut milk - 1 cup thick

Mix the chili, turmeric, coriander powders together in a little water. Heat oil in a pan and splutter the mustard sees, then add the fenugreek sees. Saute the onion, and curry leaves till onion becomes transparent. Add the ginger and garlic paste and saute for two minutes. Then add the powders and fry for another minute. Add the diced tomatoes and saute till the tomatoes are softened and the powders are well combined. Add about 1/2cup water and bring to boil. Gently lay the fish  and cook over a low flame for a few minutes and pour in the coconut milk and bring to a light simmer. Take care not to boil the curry.

Peas Pulao

Ingredients: 

Long grain Basmathi Rice - 2cups cooked

Onion - 1 big, finely chopped

Peas - 1cup, blanched

Cloves - 4-5

Black Cardamom - 2

Cinnamon - 1 2inch piece

Salt to taste

Coriander leaves - a handful

Into a heavy pan, pour in some oil and saute the onions till light brown. Add a couple of cloves, a piece of cinnamon and 2 black cardamoms and let it saute till the flavors are released. Then add in the blanched peas and quick it a quick stir. Add the rice and carefully mix the rice and peas. Add salt and then add the coriander leaves. Take it off the flame, put the lid on and give it 5 minutes to rest. Serve the rice with the hot mapas.