Coconut Tapioca, Fish Curry, Fish Fry and Green Chilly Chutney |
I remember walking down a narrow lane with their eldest daughter to see a huge pond filled with lotuses, and I have that as one of my most favorite memories of childhood. After this tiring little walk, what awaited me back in their house was a platter of goodness, served with cardamom black tea. This platter is what I yearn to make every time I want to hug back that favorite memory of mine. A slice of life, gone past. Here for you:
Coconut Tapioca, Fish Curry, Fish Fry and Green Chilly Chutney (Kappayum Meenum)
Fish Curry
Fish pieces - medium slices without skin
Red chilly powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Tamarind - size of a small lemon
Coconut milk - 1 cup
Mustard seeds - 1 tsp
Curry Leaves - 1 strand
Coconut oil - to season
Salt - to taste
Red chilly powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Tamarind - size of a small lemon
Coconut milk - 1 cup
Mustard seeds - 1 tsp
Curry Leaves - 1 strand
Coconut oil - to season
Salt - to taste
- Mix the red chilly powder, turmeric powder and salt in one cup of water, and bring to a boil.
- Add the tamarind to half a cup of water and extract the juice.
- Mix this to the boiling masala mixture.
- Once the mixture is boiled, add the fish slices and let the fish cook.
- Once the fish is cooked, add the coconut milk and let it bubble. Check taste.
- Splutter the mustard in the coconut oil and add curry leaves.
- Once the curry leaves are crispy, add into the fish gravy.
Coconut Tapioca
Tapioca - medium size cubes
Grated coconut - 1 cup
Salt - to taste
- Pressure cook the tapioca till soft in water.
- Remove the lid and add coconut and salt to this.
- Boil with lid off till the coconut is well coated on the tapioca.
Green Chilly Chutney
Green chilly - 10 nos
Shallots - 4, peeled
Coconut Oil
Salt - to taste
- Grind green chillies, salt and shallots in a mixer.
- Add a tablespoon of coconut oil to the ground paste before serving.
Fish Fry
Fish - Seer, sliced thick.
Red chilly powder - 2 tbsps
Pepper powder - 1 tbsp
Turmeric powder - 1 tbsp
Salt - to taste
Lemon Juice - of one lemon
- Mix all the masalas and marinate the fish for an hour.
- The longer it sits, the better.
- Shallow fry till fish is cooked.
- You may add some curry leaves and shallots into the oil for added flavour.