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PETITCHEF

Kappa vevichathu with hamour fish head curry

By jaisy
(3.60/5 - 5 votes)

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

Preparation

Step 1

Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside.

Step 2

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.

Step 3

Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry.

Step 4

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.

Step 5

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.

Step 6

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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By jaisy





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