Kappa puttum mathi curryum (Steamed tapioca cake and fish curry )2018-02-09
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 45m
Kappa puttum mathi curryum
- tapioca powder – 1 cup roasted
- salt – 1 tsp
- water – 1 cup
- fresh grated coconut – 1/2 cup
Mix tapioca powder, salt using hand by sprinkling water part by part.avoid any big lumps. Here for one cup of powder about half cup of water used.
How to test your mix?
it should be evenly wet but flowing and not a paste.
Add fresh grated coconut and mix well.
Use puttu steamer. Fill it with prepared mix and grated fresh coconut .pressure cooker can also be used as a base pot. Add enough water for steaming. Wait for continuous steam from the vent. Puttu is ready
For preparing fish curry
- coconut oil – 4 tablespoon
- mustard seeds – 1 teaspoon
- ginger –
- shallots – 3 to 4 tbsp(chopped)
- green chilli – 2 numbers(slitted)
- coriander powder –
- saute for few seconds
- red chilli powder – 3 tablespoon (as per your taste)
- turmeric powder – 1/2 tablespoon
- fenugreek powder – 1/2 tablespoon
- soaked kokum – 4 pieces with water (soaked for about 10 minutes)
- water – 1 cup
- sardines – 1 kg
In a heated pot add coconut oil 3tbsp. Upon heating add mustard seed and when they start popping add chopped ginger and garlic,saute for few second. Add sliced shallots and saute till light brown. Add coriander powder and saute for few seconds,then add chilly powder,turmeric powder,fenugreek powder and saute till fragrant. Do not let the colour change.Add soaked kokum with water and add water just enough to cover the fish pieces.bring to boil on high flame. While it starts boiling add salt, add sardines and curry leaves. Do not stir now onwards. Boil and then cook over low flame. Swirl in between. Cook it with thick gravy.add curry leaves and pour coconut oil 1 tbsp after turning off the flame.
Refer detailed step by step cooking video below.
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