Kappa vevichathu with hamour fish head curry

Name: Kappa vevichathu with hamour fish head curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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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Excellent !!! Very good Good so so Not good

3.6/5, 5 votes