Tapioca and fish curry.. slurp..No introduction is needed for this amazing combination. What if we could combine these two together in a curry? This recipe is the answer for that question..
Kappa ittuvecha Konchum Thalayum
Ingredients
1 lb head-on tiger prawns
1 lb tapioca cut into medium size cubes
1 lb tapioca cut into medium size cubes
15 pearl onions cut into two center wise
4 cups second extract of coconut milk
1/2 cup first extract of coconut milk
4 tbsp chilli powder
4 tbsp coriander powder
1 pinch of turmeric powder
2 tbsp coconut oil
lots of curry leaves
salt to taste
* If you are using canned coconut milk, use 400 ml can. Keep 1/2 cup coconut milk as the first extract and mix the remaining coconut milk with water to get the consistency of second extract coconut milk to get 4 cups of it.
How to clean the prawns?
* Separate the head from prawns using a knife
* Clean the head under running water to remove all the dirt , cut off long whiskers and sharp points on it and pat dry
* Remove the shell and vein from the prawns and wash it and pat dry.
Preparation
1. In a vessel, take enough water to cover the tapioca cubes and add a pinch of turmeric powder and salt to taste.
2. Once the tapioca pieces are completely cooked , take off the pieces from water and keep it aside.
(Make sure the tapioca is not over cooked as we will be adding these pieces in the fish curry and will be cooked for a while.)
3. Heat a mud pot a thick bottom pan, add 11/2 tbsp coconut oil .
4. Once the oil is hot enough, add the cut pearl onions and saute for 5 minutes.
5. Now add the chilli powder and coriander powder and saute for another 2 or 3 minutes in low flame.
6. Add the second extract coconut milk to this and stir well, allow it it to boil in medium flame.
7. Once it boils, add the cleaned prawns and head along with enough salt.
8. Once the prawns are half cooked , add the cooked tapioca cube also to it and allow the prawns to get cooked completely.
9. At this stage, add the first extract of coconut milk and curry leaves to it. At this stage, check for salt and add more salt if needed.
10. Wait for the curry to boil . As soon as bubbles start coming, switch off the stove and remove the pan/mud pot from stove.
4 cups second extract of coconut milk
1/2 cup first extract of coconut milk
4 tbsp chilli powder
4 tbsp coriander powder
1 pinch of turmeric powder
2 tbsp coconut oil
lots of curry leaves
salt to taste
* If you are using canned coconut milk, use 400 ml can. Keep 1/2 cup coconut milk as the first extract and mix the remaining coconut milk with water to get the consistency of second extract coconut milk to get 4 cups of it.
How to clean the prawns?
* Separate the head from prawns using a knife
* Clean the head under running water to remove all the dirt , cut off long whiskers and sharp points on it and pat dry
* Remove the shell and vein from the prawns and wash it and pat dry.
Preparation
1. In a vessel, take enough water to cover the tapioca cubes and add a pinch of turmeric powder and salt to taste.
2. Once the tapioca pieces are completely cooked , take off the pieces from water and keep it aside.
(Make sure the tapioca is not over cooked as we will be adding these pieces in the fish curry and will be cooked for a while.)
3. Heat a mud pot a thick bottom pan, add 11/2 tbsp coconut oil .
4. Once the oil is hot enough, add the cut pearl onions and saute for 5 minutes.
5. Now add the chilli powder and coriander powder and saute for another 2 or 3 minutes in low flame.
6. Add the second extract coconut milk to this and stir well, allow it it to boil in medium flame.
7. Once it boils, add the cleaned prawns and head along with enough salt.
8. Once the prawns are half cooked , add the cooked tapioca cube also to it and allow the prawns to get cooked completely.
9. At this stage, add the first extract of coconut milk and curry leaves to it. At this stage, check for salt and add more salt if needed.
10. Wait for the curry to boil . As soon as bubbles start coming, switch off the stove and remove the pan/mud pot from stove.
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