This dish is a main course in most places of Kerala. We enjoy Kappa kuzhachath with differnt types of fish curry. Today I made TAPIOCA KUZHACHATH this way.
2 tapioca peeled, thinly cut and cooked with taste of salt.1/2 cup grated coconut2 coconut oil1 tsp mustard2 spring curry leaves1 green chili slitted7 shallot
Heat the oil in a pan and let it to sputter the mustard, curry leaves then add the shallot, green chili, coconut one by one. Allow it to fry till it reaches a golden colour.
When it becomes golden pour it in to the cooked tapioca with salt.
Mix it well and enjoy with tomato fish curry or s
Oil – 4 table spoon
Currry leaves – 2 stem
TOMATO FISH CURRY
This Savoy taste you can’t forget.
I made it with Mackerel (Ayala).
3/4kg sardine fish cleaned2 tbsp coconut oil1 tsp mustard1/2 tsp fenugreek2 spring curry leaves2 onion chopped1 green chili chopped1 tsp ginger chopped1 tsp garlic chopped1 tsp gingergarlic paste1 tbsp red chili powder1/2 tbsp corriander powder1/2 tsp turmeric powderIf needed a little tamarind squeezedSalt to taste
1/2 coconut grated and blended.METHODHeat the oil in the clay pot. Add mustard, fenugreek, curry leaves for sputter. Then put the sliced onion, green chili, ginger and garlic saute then add gingergarlic paste, chili, corriander, turmeric powders stir well to remove the raw taste then add tomatoessaute it and add two cups of water and salt. When it comes to boil add the fish into the gravy and allow to cook.
After five to seven minutes it will be cooked. Then add the finely blended coconut.
Let it boil in a low flame for two minutes and remove it from the fire and enjoy with tapioca.