Published On: Sat, Dec 31st, 2016

KAPPA (TAPIOCA) – NADAN MEEN CURRY (FISH CURRY)

Ingredients

Tapioca (Kappa)                        – 500 gm

(chop into small pieces)

Grated coconut                         – ½ cup

Cumin seeds                             – ½ tsp

(Jeerakam)

Green chillies                             – 2 nos

Turmericpowder                     – ½ tsp

Garlic pods                               – 3 nos

Curry leaves                            – 2 sprigs

Salt                                           – To taste

Method

Cook tapioca pieces along with salt in a pressure cooker, till it is done. Drain off the excess water.Grind together grated coconut, cumin seeds, garlic, curry leaves and turmeric powder along with a little water into a coarse form.Heat up a pan or a kadai.Add cooked tapioca pieces and the coconut mixture and allow it to cook.  Stir well, till all the water gets evaporated and it becomes dry.

 

Fish curry

  1. Fish                                                    – 500 gms
  2. Kashmiri chili powder                     -2 tbsp
  3. Turmeric powder                             -1/2 tsp
  4. Coriander powder                            – 1 tbsp
  5. Fenugreek powder                           -1/4 tsp
  6. Black pepper powder                       -1/4 tsp
  7. Shallots(sliced)                                  – 6 nos
  8. Ginger,crushed                                  – 1 tbsp
  9. Garlic,crushed                                    -1 tbsp
  10. Curry leaves                                       -2 sprigs
  11. Kudampuli (kokum)                          – 2 to 3 small pieces( soaked in water)
  12. Water                                                  -1 to 1.5 cups
  13. Salt                                                       -to taste

Combine together chili powder,turmeric powder,coriander powder , fenugreek powder ,black pepper powder and few tbsp of water to form a thick paste. Keep aside. Heat oil in a pan.   Add  sliced shallots,ginger,garlic and curry leaves and saute until it turns golden .Reduce the flame to low,add the masala paste,saute for few minutes or until the masala leaves the sides of the pan. Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well. Add soaked kudampuli  and salt to taste. Bring it to a boil,over medium heat. Now add the fish pieces and mix well Cover and cook until   gravy turns thick. Add more curry leaves.

 

Photo Courtesy : Google/ images are subject to copyright

 

 

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KAPPA (TAPIOCA) – NADAN MEEN CURRY (FISH CURRY)