Tapioca
Quick and easy Kerala style tapioca fry ,usually served with fish curry or any other spicy gravy.
Ingredients:
Tapioca (Kappa),cleaned and cubed-l kg
Green chilies,cut vertically-2 nos
Shallots,sliced-3 tbsp
Curry leaves- 1 or 2 sprigs
Dry red chilies,cut into two -2 to 3 nos
Crushed chilli pd - 2 tsp
Turmeric powder-1/4 tsp
Grated coconut-2 tbsp
Hot water -1 tbsp(if required)
Salt-to taste
Water-to cook tapioca
Oil-as required
Instructions:
In a large pan, add tapioca,water and salt to taste.Cook until it is soft.
Heat oil in a pan,add green chilies,shallots,curry leaves and red chilies.saute until it turns golden brown.
Add crushed chilly, turmeric powder and saute for few seconds.
Now add grated coconut and mix well.Add the cooked tapioca and mix well until combined.Add more salt ,if required.Mash it gently,if desired.( If you feel it is a bit dry,add 1 or 2 tbsp of hot water and mix well).
Cook for one more minute.
Sardine Fish Curry
This is an easy recipe to prepare authentic and traditional Kerala style sardine fish curry recipe. You can take it as a side dish with Kappa (Tapioca) / hot Kerala rice / Porotta / Appams. Sardine, (popularly known as Mathi, Chaala in Kerala), is one the cheapest, popular and the tastiest fish available in South India.
Mathi / Sardine : 500g
Ginger : 2tsp finely chopped
Shallots (Chuvanully ) : 10 Sliced
Garlic : 2 cloves
Chilli powder : 2 tsp
Coriander powder : 1 tsp
Turmeric Powder : 1/2 tsp
Fenugreek Powder (Uluvapodi) : 1/4 tsp
Gambooge (Kudam puli) : 2 piece
Curry leaves : 4 spring
Tomatoes : Medium sized sliced
Salt : 1/2 tsp
Coconut Oil : 2 tbsp
Greenchilly : 3 nos vertically sliced
Sardine curry preparation
Soak gambooge in half cup of water for 20 minutes. Cut each fish into 2-3 pieces and clean it thoroughly and rub them well with salt / rock salt to avoid the smell.
Heat coconut oil in a manchatti / clay-pot and add sliced shallots ,curry leaves and mix it till it changes color.
Add chopped ginger, garlic cloves, sliced green chillies and saute until garlic cloves become slight yellow.
Add sliced tomatoes and saute well until you get a nice aroma.
Warm coriander powder, chilly powder, turmeric powder and fenugreek powder in a pan(Make this into a paste in a mixer with little water and add it to the pot.)
Rinse the mixer jar and add the rinsed water to the pot.
Add sliced gambooge along with the water used for soaking, remaining curry leaves and salt.
Add more water to the desired volume.
Allow it to boil and add the fish pieces.
Cook covered on medium flame till the fish turns soft and oil separates.
Now open the lid and cook until the gravy reduced to half.
Remove from heat and keep covered for some time (at least 1/2 hour )for the flavors to blend in.
Serve with rice or kappa (tapioca) vevichathu .
Health Benefits
Sardines are rich in Omega 3 fatty acids, which is good to lower your LDL Cholesterol to prevent heart diseases and is also good for your skin and hair. The small bones of Sardine is good resource of calcium.
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