Sunday, May 6, 2012

Kappa vevichathu and meen curry (Cooked tapioca with fish curry)

The very special favourite of almost all keralites. Eventhough amma makes it rare at home now, I make it here almost all weekends. These kind of food keeps us close to the native land.  So enjoyed another weekend with this lunch and a beauty sleep. Have a great week ahead!


You need
  1. Tapioca/Kappa - 1/2 kg
  2. Grated coconut - 1/2 cup
  3. Green chilli - 3 
  4. Garlic - 3 cloves 
  5. Cumin seeds - 1/2 tsp
  6. Turmeric powder - 1/2 tsp
  7. Salt to taste

Method
  • Peel the brown and pink skin of tapioca
  • Cut into small pieces. Remove the fibre in the middle
  • In a deep vessel cook the tapioca with lots of water and salt. 
  • Once cooked well, drain all the water.
  • Mash the tapioca.(I didn't mash as we like it as pieces)
  • Grind together all ingredients from 2-7 and mix to the above. 
  • Cook covered on slow flame 5-7 minutes. 
  • Temper with below
For tempering
  • Oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Shallots sliced - 3 nos.
  • Dry red chilli - 2 nos.
Method
  • Heat oil
  • Once hot add mustard seeds and let it splutter
  • Add sliced shallots and let it turn light brown.
  • Add dry red chilli and mix and switch off the flame.
  • Pour over the cooked tapioca. 


For fish curry
  1. King fish/Any fish of your choice - 1/2 kg cut into small pieces
  2. Coconut oil - 2 tsp
  3. Mustard seed - 1/2 tsp
  4. Fenugreek seeds - 1/4 tsp
  5. Garlic - 2 cloves chopped
  6. Ginger - 1 small piece chopped
  7. Green chilli - 1 chopped
  8. Turmeric powder - 1/2 tsp
  9. Kashmiri chilli powder - 2 tsp
  10. Kudampuli (Gamboge) - 2 pieces
  11. Water - 2 and 1/2 cups

Method
  • Heat oil in a curry chatti (An earthern ware used in kerala. It gives the curry the special taste than the once made in a normal vessel)
  • Add mustard seeds and let it splutter
  • Add fenugreek and let it turn light brown.
  • Add chopped ginger, garlic and green chilli.
  • When the above ingredients turn light brown, add turmeric powder and chilli powder. 
  • Add salt to taste at this stage and mix well.
  • Add water and kudampuli (gamboge). Let it boil.
  • Check for taste and adjust the salt and tangyness. (Add more kudampuli if required.)
  • Add the fish pieces and lower the flame. Let it cook with the cover little open for 15-20 minutes. 
  • Leave it open on slow flame for 5 minutes. You'll find a layer of oil on top. It depends on the fish you use for cooking and the oil added. 
  • Serve with kappa or rice. We love it with dosa/idli/appam/ANYTHING!

Notes:
  • I use kashmiri chilli powder to make fish curry. It makes the curry less spicy at the sametime thick and colourful.
  • Kudampuli/Gamboge is the special ingredient for this curry and can be found in Indian stores. You won't get the same taste if you replace it with tamarind. 

  • Fish curry gets it great taste when made in earthen ware, but you can try this in a normal nonstick pan as well






14 comments:

  1. Absolutely yummy comfort food :)

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  2. lovely authentic recipe......really nice..have a wonderul week ahead

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  3. Reshmi.........adipoli aayittunde.......lovely combo..........

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  4. Interesting dish..loved it.

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  5. Looks yum
    http://followfoodie.blogspot.com/

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  6. I love kappa vevichchathu. It was a regular item for after school snacks in my house. Lovely photos.

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  7. they look so juicy .. awesome and thanks for sharing

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  8. Love this at any time.....

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  9. Wow..have really no words to say how amazing it looks..so very tempting..reminds me of mom's kappa and meen curry.

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  10. An all time favourite.....

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  11. Love your recipes Reshmi,, downright Indian and good. I have nominated you and your blog for the One Lovely Blog Award. Do check it out on my space. Thanks for being an inspiration!

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