Saturday, November 12, 2011

Kerala Delicacy - Kappa with Cilantro Fish curry.

Tapioca/Kappa and fish curry combination is a  very  popular staple dish  of Kerala and is regularly cooked   in my kitchen. Recently we are not getting good quality Tapioca, each time half the quantity is wasted due to stained and porous texture. This time I was lucky to get very fresh Tapioca from local Mexican store. I cooked kappa stir fry and fish curry. Instead of cooking fish curry in Kerala style, I cooked  Cilantro fish curry. I used less spices and packed this curry with lots of cilantro, use of coconut paste gave thick and creamy texture to the curry. This is delicious curry for cilantro lovers.


Ingredients :-
  • Surmai (Spanish mackerel / Seer Fish/ ayakura) - 10-12  small pieces. (any other fish is fine)
  • 1 medium onion - finely chopped.
  • 5-6 fresh garlic cloves
  • 1.5 inch - fresh ginger piece
  • 4-5 green chilies
  • 20-25 cilantro stalks/stems - 2 inch long
  • 2 Cups tightly packed chopped fresh cilantro leaves + 1/2 cup extra - finely chopped  for final garnish.
  • 1 Cup lightly packed fresh grated coconut or use 1/2 Cup coconut milk.
  • 1/2 T.spoon - turmeric 
  • 1 Tb.spoon oil
Spices
  • 1 Tsp corriander seeds
  • 1 Tsp cumin seeds
  • 3 cloves
  • 1.5 inch long - bay leaf
Grind above four spices to fine powder.

Method of Preparing Cilantro Surmai Curry.
  1. Grind one cup fresh coconut with one cup chopped cilantro to fine paste by adding 1 cup water. Keep it aside. If you are using coconut milk, mix finely chopped one cup cilantro in the coconut milk.
  2. Combine Garlic, ginger, green chilies, cilantro stalks, 1 cup packed fresh chopped cilantro.( ingredients marked in Green color) Finely crush/ coarse dry paste to prepare base for Cilantro Green Masala (Hara Masala/ Hirva Masala). You may add 1-2 tablespoon water while grinding if needed. Keep it aside.
  3. Marinate  Surmai pieces with 1/2 teaspoon turmeric, 1 tablespoon above Cilantro Green Masala and very little salt.Keep it aside.
  4. Heat 1 tablespoon oil in a medium size saute pan.(not bigger than 8" diameter) Add finely chopped onions, saute over medium heat for 5-6 minutes. Add powdered spices - saute for one minute.
  5. Now add crushed green masala paste, stir fry for one minute.
  6. Place all marinated surmai pieces in the pan and gently mix-coat with onion, green masala base.Sprinkle little salt. Cover the lid and allow to cook over medium low heat for 4-5 minutes. Make sure there is little moisture in the pan, you may add 1-2 tablespoon water before closing the lid.
  7. Pour in 3/4 of the coconut-cilantro paste. Mix well, Check salt level. Cover the lid and let it simmer for 7-8 minutes at medium low heat.
  8. Remove the lid, gently turn around surmai pieces. Add remaining coconut-cilantro paste, remaining half cup  extra fine chopped cilantro. Simmer for 3-4 minutes. Shut off the heat and let curry sit for half an hour before serving it warm with Kappa/rice/roti.
Note : You can cook veggies, tofu, Paneer,Lentils and beans in the same Green cilantro Masala base. Check earlier blogged cilantro infused Buckwheat+moongbean+quinoa curry.

Cilantro infused Surmai fish curry

Kappa Stir fry Recipe :-

Earlier I have blogged recipe for Tapioca/Kappa curry. I have cooked this tapioca  stir fry based on  the same recipe,  only change I made is, cooked  more dry Kappa stir fry.
Recipe :- Heat 1 tablespoon oil in a thick gauge pot. Sizzle mustard seeds for 20 seconds. Add  10-12 curry leaves,   1 teaspoon turmeric powder and  3-4 chopped green chilies, saute for 40 seconds. Add  one cup heaped chopped onions; saute for 5-6 minutes over  medium heat. Add 4 cups chunks (1 inch chunks) of tapioca, sprinkle salt. mix well - saute on high heat for 3-4 minutes stirring often with wooden spoon. Now add 1.5 cup water, 2 tablespoon fresh grated coconut.(For genuine Kerala flavor add 1 teaspoon coconut oil at this stage.This is optional.) Once water starts to boil, lower the heat to medium - cook covered  for 10-12 minutes. Do stir occasionally to avoid burning tapioca at bottom. Remove lid and over  medium low heat cook until all water has evaporated. Finally add 6-7 roughly chopped curry leaves, half cup fresh grated coconut. Adjust salt level.  Mix well . Put the lid back, Shut off the heat, let it sit for ten minutes. Serve warm with fish curry or enjoy tapioca stir fry  in a bowl.

Kappa/Cassava stir fry

Kappa and Meen curry

6 comments:

Kumar said...

What nice presentation LOOKS DELICIOZO keep up the good work

Usha said...

Kumar, Thanks for visit and appreciation. :)

meeso said...

So much cilantro! I'd love this!

Usha said...

Meeso, Nice to see you back. This is cilantro packed fish curry..try it..you will sure love it. :)

Natasha Arora said...

I usually make this curry, but i add tomatoes!!! Will definately try this tonight, it looks yummmm!!! Thnx

Usha said...

Natasha, addition of tomatoes is nice, bright light green gravy with red chunks of tomato would look more appealing.

Thanks for stopping by.