Kappa and Mathi curry / Sardine Curry with Mashed Tapioca

Kappa and Mathi curry / Sardine Curry with Mashed Tapioca 

      Kappa and mathi curry is simple and tasty dish from Kerala. Let's see how we can prepare it.............

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a. Mathi Curry.(Sardine curry)

Cooking Time: 10 - 15 Minutes

Ingredients 

1. Sardines (Mathi fish) – 500gms.
2. Onion – 1cup.
3. Shallots- ½ cup.
4. Ginger-Crushed- 1 ½ Table Spoon
5. Green Chilli - 3 – 4 nos.
6. Tomato- 1/2cup.
7. Fish tamarind-  2 -3 nos.
8. Coconut Oil.
9. Fenugreek seeds – ½ tsp.
10. Curry Leaves
11. Turmeric Powder- ¼ tsp.
12. Kashmiri Red Chilli Powder - 3 Tbspn.
13. Coriander Powder – 1 tsp.
14. Salt.
15. Water.

Method of Preparation:

1. Clean the fish well.

2. Soak tamarind in hot water.

3. Heat coconut oil in a pan. Add fenugreek seeds, curry leaves and ginger. Then add green chillies, tomato, onion and shallots, saute it for 2 to 3 minutes.

4. Once the tomato is cooked, add turmeric powder, red chilli powder and  coriander powder. Sauté till the masala gets cooked.

5. Add tamarind and enough amount of water to the masala, mix well and allow it to boil.

6. Reduce the flame and add fish and close the lid, allow the fish to cook in low flame.

7. When it starts boiling add salt.

8. When the oil is separated and gravy becomes thick drizzle some coconut oil and curry leaves. Close the lid and switch off the flame.

Kappa (Tapioca)

(Serves 5 to 6 people)

Cooking Time: 10 - 15 Minutes

Ingredients 

1. Tapioca - 1kg
2. Salt.
3. Water.
4. For crushing:

        Grated Coconut - 1 Cup.

        Green chillies – 4-5 nos.

        Garlic – 3-4 nos.

        Curry leaves.

        Shallots – 4-5 nos.

       Turmeric Powder – ½ tsp.

5. For tempering.

        Dried Red Chilli - 5 – 6nos.

        Coconut Oil- 2 tbspn.

        Mustard Seeds -  1 tsp.

        Curry Leaves.

Methods of Preparation:

1. Clean the Tapioca.  The outermost brown color skin and the thick pinkish color skin has to be removed.  Only the white thick part is used for cooking. Cut into medium sized pieces.

2. Take tapioca in a wide pan. Add water and salt, cook well until it can be mashed using a spoon.

3. On the mean time crush the coconut, green chillies, garlic, curry leaves, shallots and turmeric powder.

4. When our tapioca cooked well, drain it and mash the tapioca well.

5. To this add crushed coconut mixture. Mix well.

6. Heat oil in a pan, add the mustard seed, when mustard seed splutters, add dried red chillies and curry leaves. Add this to the tapioca, mix well and serve hot.  Enjoy!!!!