Thursday, September 9, 2010

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. 
 

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