Kappa and Meen / Tapioca and Fish Curry

Kappa Puzhungiyathu


Tapioca  - 1 kg                 
Green Chilly   - 4 no.             
Coconut    - 2 cup        
Turmeric powder        - 1 table spoon
Salt                

Curry leaves      - 5 sprig                                
Small onions   -  10 no.     
Mustard seeds    - 1 tea spoon
Coconut oil   - 3 table spoon

1.Clean tapioca and cut into medium sized pieces
2.Wash thoroughly and boil in water by adding pinch of turmeric powder. Drain off excess water from cooked tapioca.
3. Add salt, ground coconut, green chilly and turmeric.
5.Heat oil and crackle mustard seeds, red chilly, brown small onion/shallot slices and curry leaves

6.Put these over the tapioca and stir well




Fish Curry


fish  - 500 g
Turmeric powder  - 1 tea spoon
Red chilly powder  - 3 tea spoon
Coriander powder -  3 tea spoon
green Chilly - 4 no.
Ginger  - 1 small piece
Garlic  - 8 Nos.
Shallot/small onion - 8 Nos.
Fenugreek powder - 1/4 tea spoon
salt
Mustard seeds
Garcinia/kudampuli - 5 no.





1. Soak Garcinia i water .
2. Clean the fish and cut into even-sized pieces. 
3.Cracle mustard seeds in 3 table spoon of coconut oil
4. Put garlic, ginger, and shallot pieces and fry till light brown

5. Put 1/4tea spoon og turmeric, 3 teaspoon red chilly powder, 3 teaspoon of coriander powder, a pinch of fenugreek powder, 3 green chilly and curry leaves 3 sprig.

6. Add soaked garcinia with little water and boil.
7. Add fish just before boiling and boil for 15 to 30 min  till gravy becomes thick