It’s hard to find a Malayali who doesn’t like Kappa and fish curry 😀 And it’s no exception in our case as well. We used to carry kappa/tapioca from Kerala until few months back, but fortunately we found tapioca in our nearby market and hurraaayyy!!
😀 So Kappa/tapioca makes its visit to my kitchen mostly in every fortnight . This time it was kappa kuzhachathu (in my way ) and my mil’s fish coconut curry.
This kappa ,is something you can have as side dish for rice as well
dish type
|
main
|
servings |
4-5 no |
time taken |
30 minutes |
level of difficulty |
medium |
Kappa Kuzhachathu :
ingredients
|
Qty
|
kappa |
1 kg |
shallots/small onions |
15-20 no , thinly sliced |
crushed chilli flakes |
1 tbsp or more |
salt |
as needed |
turmeric powder |
1/4 tsp |
Method:
- Clean the tapioca by removing the skin and chop them into small pieces , soak it in water till used.
- Drain the tapioca and Transfer the tapioca into a vessel .Cover with a lid.
- Take a pressure cooker with enough water place the vessel with tapioca and pressure cook for 3-4 whistles or until done.
- Open and mash the tapioca, sprinkle some salt and mash until done.
- Meanwhile, in a heavy bottom pan add coconut oil and once that’s hot add the sliced shallots, and saute to brown /caramelize them.
- Once its , golden brown ,add crushed chilly flakes and saute for 2-3 minutes, followed by turmeric powder.
- Wait for 2 minutes, add the curry leaves and finally add the mashed tapioca and mix well to combine.
- It will take time to combine well, you can also Switch off and continue mixing.
- You can also add 1/4 cup of coconut towards the end and mix well .
Fish Curry :
dish type
|
main
|
servings |
4-5 no |
time taken |
30 minutes |
level of difficulty |
medium |
fish,curry cut |
1 kg, I used baracuda, u can use pomfret/ seer fish ect |
shallots |
15 no, thinly sliced |
coconut grated |
1/2 a coconut |
fenugreek seeds |
a pinch |
red chilli powder |
1.5 tbsp |
coriander powder |
1 tbsp |
turmeric |
1/4 tsp |
ginger, sliced |
1/2 ” piece |
green chilli |
2 no, sliced |
salt |
as required |
water |
1 cup |
tamarind water |
one small gooseberry size, soaked in 1/4 cup of water |
Method :
- Clean the fish well and drain aside.
- In a pan, take the coconut , and half the onions, fenugreek seeds and roast it for 3-4 minutes in medium flame, switch off and add red chilly powder, coriander powder and mix well.
- Once its cooled, add water to make it a smooth paste, set aside.(Do not add more water)
- In a clay pot , take the rest of onions, ginger, turmeric powder, green chilly , curry leaves, and crush everything with hands and add the fish pieces and combine everything.
- Add 3/4 cup of water and let everything come to boil for 3-4 minutes,until the gravy reduce little bit.
- That’s when add tamarind water salt and simmer for few(4-5) more minutes until the fish is cooked well. When the gravy reach the consistency that you need add the coconut paste and simmer for 3-4 minutes.
- Switch off the curry, pour the coconut oil on top of it.
- Let the curry, sit for a while for the flavors to steep in.
- Serve with kappa/rice.
Notes:
- Do not add more water while grinding , it should resemble thick coconut chutney consistency.
- Add salt , only after its boiled once.
until next time, happy cooking!!
lekshmi 🙂