Kappa and Fish Curry

Kerala recipes are very spicy and famous for its variety in preparation of both vegetarian and non vegetarian dishes. There are hundreds of cooking tradition in this state. Food preparations differs in Kochi when compared to Malabar. Non vegetarian tradition of Malabar Muslims renowned in whole state.Thalasseri biryani that itself proclaims richness of Malabar food tradition. The mango curry of central keralites always salivatory.

Recipie

Ingredients

Ingredients for preparing Kappa Puzhukku:

 1.Tapioca                                                                             

(Kappa) - 500 gm

(chop into small pieces)

Grated coconut – ½ cup

Cunin seeds(Jeerakam) – ½ tsp

2.Greenchillies

Greenchilles- 2 nos

3.Turmericpowder

Turmeric Powder- ½ tsp

Garlic pods – 3 nos

4.Curryleaves

Curryleaves- A few

5.Salt

Salt- As reqd

Ingredients for preparing Meen Curry (fish curry):

1.Sardines Fish(Mathi,Chaala) 

Mathi-1Kg

2.Chilli Powder

ChillyPowder- 2 tbsp

3.Turmericpowder

TurmericPowder- 1/2 tsp

Fenugreek(Uluva/Methi) - 1/2 tsp

4.Mustardseeds

MustardSeeds- 1 tsp

Red onions(Kunjulli) - 4 nos(sliced)

Garlic pod - 6 cloves(crushed)

5.Ginger

Ginger- A small piece(chopped)

Kukum star(Kudam Puli) - 4 pieces(soaked in water)

6.Coconutoil

CoconutOil- 1/4 cup

7.Curryleaves

CurryLeaves- 5 sprigs

8.Salt

Salt- As reqd

Split green chilies - 6 nos

Paprika - 1 tbsp

9.Water

Water- 3 cups

Directions

Step 1

Cook tapioca pieces along with salt in a pressure cooker, till it is done.

Step 2

Drain off the excess water.

Step 3

Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.

Step 4

Heat oil in a pan.

Step 5

Add cooked tapioca pieces and the coconut mixture and allow it to cook.

Step 6

Stir well, till all the water gets evaporated and it becomes dry.

Step 7

Preparation of Meen Curry:
For preparing gravy:
1)Crush onion, green chilly and ginger. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.

Step 8

Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.

Step 9

Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.

Step 10

When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.

Step 11

Add salt and cook until the gravy is thick. Keep this aside.

Step 12

For cooking the fish in the gravy:

1)Take a fairly large frying pan.

Step 13

Prepare a bed of curry leaves.

Step 14

Arrange the pieces of fish on this bed.

Step 15

Pour the previously prepared gravy over this. The pieces of fish should be completely covered.

Step 16

Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.