Kappayum meenum a true Keralite affair between the cassava root (tapioca/kappa) and the red hot fish curry! Ingredients for making Kappa: Kappa (tapioca/ cassava) - 900 gm Water - 3 cups Salt - 1 tsp Coconut oil - 2 tbsp Mustard seed - 1 tsp Curry leaves - a few Red chillies - 4 to 5 Shallots - one handful Garlic paste - 1 1/2 tbsp Turmeric powder - 1/2 tsp Grated coconut - 1 cup Method for making Kappa: - In a pot, add kappa, water and salt. Turn the heat to medium flame. - Close lid and cook for about 15 mins or until it becomes completely cooked. - Strain the excess water. - In a pan, add coconut oil. After oil becomes hot, add mustard seed. - Mustard seeds pop. - Add red chillies, curry leaves. Mix well. - Add shallots and cook until its golden in colour. - Add garlic paste. Cook for 2 mins. - Add salt as per taste. - Add turmeric powder and mix well. - Add grated coconut and mix well. Let the coconut cook for about 2 to 3 mins. Stir occasionally. - Add cooked kappa and mix well. Break or mash kappa with a spoon. - Close lid and cook for about 5 mins. Ingredients for making Fish Curry: Salmon fish - 500 gm Coconut oil - 2 to 3 tbsp Mustard seed - 1 tsp Fenugreek seed - 1 pinch Curry leaves - a few Red chillies - 2 nos Crushed ginger garlic - 2 tbsp Shallots - one handful Salt - as per taste Tamarind - as required (add a little water and squeeze and strain the juice) Mashed tomato - 2 nos Coriander powder - 2 1/2 tbsp Chilli powder - 1 1/2 tbsp Water - 2 cups (as required) Method for making Fish Curry: - Marinate fish using turmeric, chilli powder, pepper powder and salt. (spices as per your taste) - Heat pan on a medium flame, add coconut oil after oil becomes hot add marinated fish pieces. - Half fry both sides. - Place a clay pot heat to low flame. - Add the excess oil into the clay pot. - Add mustard seed, fenugreek seed. After the mustard seeds pop, add curry leaves and red chillies. Mix well. - Add crushed ginger and garlic. Mix well. - Add shallots and salt. Cook until shallots become golden in colour. - Add mashed tomato and cook until oil comes out. - Add turmeric powder, coriander powder, chilli powder. Mix well - Add tamarind water. Cook until bubbles appear. - Add water. Mix well. - Close lid and boil. - Add half fried fish and cook until the gravy becomes thick. Enjoy!!
Kappayum meenum a true Keralite affair between the cassava root (tapioca/kappa) and the red hot fish curry! Ingredients for making Kappa: Kappa (tapioca/ cassava) - 900 gm Water - 3 cups Salt - 1 tsp Coconut oil - 2 tbsp Mustard seed - 1 tsp Curry leaves - a few Red chillies - 4 to 5 Shallots - one handful Garlic paste - 1 1/2 tbsp Turmeric powder - 1/2 tsp Grated coconut - 1 cup Method for making Kappa: - In a pot, add kappa, water and salt. Turn the heat to medium flame. - Close lid and cook for about 15 mins or until it becomes completely cooked. - Strain the excess water. - In a pan, add coconut oil. After oil becomes hot, add mustard seed. - Mustard seeds pop. - Add red chillies, curry leaves. Mix well. - Add shallots and cook until its golden in colour. - Add garlic paste. Cook for 2 mins. - Add salt as per taste. - Add turmeric powder and mix well. - Add grated coconut and mix well. Let the coconut cook for about 2 to 3 mins. Stir occasionally. - Add cooked kappa and mix well. Break or mash kappa with a spoon. - Close lid and cook for about 5 mins. Ingredients for making Fish Curry: Salmon fish - 500 gm Coconut oil - 2 to 3 tbsp Mustard seed - 1 tsp Fenugreek seed - 1 pinch Curry leaves - a few Red chillies - 2 nos Crushed ginger garlic - 2 tbsp Shallots - one handful Salt - as per taste Tamarind - as required (add a little water and squeeze and strain the juice) Mashed tomato - 2 nos Coriander powder - 2 1/2 tbsp Chilli powder - 1 1/2 tbsp Water - 2 cups (as required) Method for making Fish Curry: - Marinate fish using turmeric, chilli powder, pepper powder and salt. (spices as per your taste) - Heat pan on a medium flame, add coconut oil after oil becomes hot add marinated fish pieces. - Half fry both sides. - Place a clay pot heat to low flame. - Add the excess oil into the clay pot. - Add mustard seed, fenugreek seed. After the mustard seeds pop, add curry leaves and red chillies. Mix well. - Add crushed ginger and garlic. Mix well. - Add shallots and salt. Cook until shallots become golden in colour. - Add mashed tomato and cook until oil comes out. - Add turmeric powder, coriander powder, chilli powder. Mix well - Add tamarind water. Cook until bubbles appear. - Add water. Mix well. - Close lid and boil. - Add half fried fish and cook until the gravy becomes thick. Enjoy!!
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