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Tapioca and Fish Curry(Kappa meen curry)

2012-03-17
  • Yield : 1
  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 45m
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Tapioca and Fish Curry(Kappa meen curry)


Spicy fish curry with tapioca

Ingredients

Kappa


1/2 kg of kappa/Tapioca
Water as needed
Salt to taste

Fish Curry


10 no of Mathi(Sardine)
10 no of Shallots
3 no of Green chilli
3 no of Tomato
1 tsbp. of Ginger garlic paste
1 spn. of Chilli powder(Kashmiri chilli)
1/2 spn. of Turmeric powder
1 lemon sized Tamarind
3 springs of Curry leaves
Salt to taste
2 tbsp. of Oil

Method


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Step 01


Cut and wash tapioca.

Step 02


Pressure cook till 2 whistle in medium flame.

Step 02


Strain through a sieve.

Fish Curry

Step 01


Soak the tamarind in 1/2 a cup of hot water for 10 minutes.Mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp.Keep it aside.

Step 02


Heat oil in a pan.

Step 03


Add ginger garlic paste(or you can add crushed ginger and garlic).Sauté till raw smell goes off.

Step 04


Add chopped onion, green chilli and curry leaves. Fry well till golden color.

Step 05


Add chopped tomato and stir well.

Step 06


When tomatoes get mushy, add chilli powder and turmeric powder. Sauté for 1 min.

Step 07


Add tamarind juice and 1 cup of water(250ml).(add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

Step 08


When the curry get boiled, add fish and cook for 5-7 min.Do not cover the pan at any time during the cooking.

Step 09


Remove from flame.

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