KAPPA AND MEEN CURRY

Kappa & Meen Mulakittathu

KAPPA Ingredients Quantity Tapioca                 Green Chilly               Coconut          Turmeric powder       Salt               Curry leaves         1 kg 2 nos Half a pinch to taste a sprig  Tempering  Small onions         Mustard seeds     Curry leaves   Coconut oil    2 or 3 nos 1 tsp a sprig 1 tbsp Method of preparation  1.Clean tapioca and dice. 2.Wash thoroughly and boil in water. 3.Drain off excess water from cooked tapioca. 4.Add salt, ground coconut, green chilly and turmeric. 5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves 6.Put these over the stirred tapioca and serve hot.  Meen Mulakittathu Ingredients Quantity Seer fish Red chilly powder   Coriander powder Ginger Garlic Kokum                              Salt           500 g 40 g 20 g 1 piece 1 clove 15 g to taste Tempering Coconut oil Small onions Mustard seeds          Redchilly(w)             Fenugreek                        Curry leaves           2 tbsp 2 or 3 nos 1 tsp 2 nos a pinch 2 sprigs Method of preparation 1. Clean the fish and cut into even-sized pieces. 2.Marinate for a while. 3.Slice ginger and garlic. 4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves. 5.Add water and cook for 5 to 10 minutes. 6.Temper with given ingredients.