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