TAPIOCA KUZHACHATH AND TOMATO FISH CURRY

               

                         TAPIOCA KUZHACHATH

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.

INGREDIENTS

2 tapioca peeled, thinly cut and cooked withbq taste of salt.

1/2 cup grated coconut

2 coconut oil

1 tsp mustard

2 spring curry leaves

1 green chili slitted

7 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 some thing like that.

                      TOMATO FISH CURRY

I made it with Mackerel (Ayala).

INGREDIENTS

3/4kg sardine fish cleaned

2 tbsp coconut oil

1 tsp mustard

1/2 tsp fenugreek

2 spring curry leaves

2 onion chopped

1 green chili chopped

1 tsp ginger chopped

1 tsp garlic chopped

1 tsp gingergarlic paste

1 tbsp red chili powder

1/2 tbsp corriander powder

1/2 tsp turmeric powder

If needed a little tamarind squeezed

Salt to taste

1/2 coconut grated and blended.

METHOD

Heat 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.

 

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.