Kappa vevichathu with hamour fish head curry

Ingredients

• Kappa /Tapiocca: 1 kg
• Grated Coconut: 3/4 cup
• Green Chillies: 4 - 5 nos
• Shallots: 4 - 5 pcs
• Garlic: 1 pc
• Curry Leaves: 1 spring
• Salt: 2 tsp
• Turmeric powder: 1/2 tsp
• Fish: 1 kg
• Ginger crushed: 2 tbsp
• Garlic crushed: 2 tbsp
• Shallots: 1/4 cup
• Chilly powder: 3 tbsp
• Turmeric powder: 1 tsp
• Coriander Powder: 1 tbsp
• Fenugreek powder: 1 1/2 tsp
• Cocum/Kudampuli: 3 to 4 pieces
• Tomato paste: 1 1/2 tbsp
• Curry leaves: 3 spring
• Mustard seeds: 1 tsp
• Water: 1 1/2 cup
• Salt: to taste
• Oil

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Preparation

• Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside.
• Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture.
• Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry.
• Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color.
  
• Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt.
• Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.

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