Wednesday, September 29, 2010

Kappa Vevichathu with Hamour Fish Head Curry

Kappa /Tapiocca: 1 kg
Grated Coconut: 3/4 cup
Green Chillies: 4-5 nos
Shallots: 4-5 pcs
Garlic: 1 pc
Curry Leaves: 1 spring
Salt: 2 tsp
Turmeric powder: 1/2 tsp

Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside. Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture. Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry

Fish: 1 kg
Ginger crushed: 2 tbsp
Garlic crushed: 2 tbsp
Shallots: 1/4 cup
Chilly powder: 3 tbsp
Turmeric powder: 1 tsp
Coriander Powder: 1 tbsp
Fenugreek powder: 1 1/2 tsp
Cocum/Kudampuli: 3 to 4 pieces
Tomato paste: 1 1/2 tbsp
Curry leaves: 3 spring
Mustard seeds: 1 tsp
Water: 1 1/2 cup
Salt: to taste

Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color. Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt. Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.