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Monday, October 14, 2013

Kappa, meencurry and mulakupuli...( Cassava, fish curry and tamarind chutney )

Tapioca 1 kilo, peeled, cut into pieces, turmeric powder 1 tsp., salt to taste, dried red chilly 2,
cooking oil 1 tbsp., curry leaf 1 sprig, cilantro a little to garnish.
Cook tapioca in boiled water along with turmeric powder, when half cooked pour out the water
 and cook in fresh water, drain out, sprinkle salt to taste and keep aside.
Heat oil in a wok, drop in dried chilly and curry leaves, add cooked tapioca and smash well,
remove to a serving bowl, garnish with cilantro and serve with fish curry and tamarind chutney.

Meen curry ( Fish curry )

Fish fillets 1/2 lb., cut into 2 inch pieces, shallots 6,chopped, ginger garlic paste 2 tsp., fish masala
2 tsp., gamboge 4 cloves, salt to taste, curry leaf 1/2 sprig, cook all the ingredients in 1 cup water.
Allow to cook, adjust salt, add 1/4 tsp., fenugreek powder, two tomato cut into pieces, allow to boil
 and add 1 tsp., coconut oil, swirl the wok and remove into a serving bowl.

 Tamarind chutney
Tamarind concentrate 1 tsp., onion small 1, green chilly 4, both finely chopped, salt to taste.
Mix all the ingredients, add required warm water. Serve with cooked tapioca.

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