Sundried tapioca with sweet water fish curry


*Sweet water fish – 1kg.
*Ginger – 1 tablespoon.
*Garlic – 1 tablespoon.
*Green chilies – 6 nos.
*Chili powder – 2 teaspoons.
*Turmeric powder – 1/2 teaspoon.
*Fenugreek powder – 1/2 teaspoon.
*Pepper powder – 1/2 teaspoon.
*Coconut oil – 1 tablespoon.
*Mustard – 1 teaspoon.
*Pot tamarind – 2 pieces.
*Salt – as required.
*Curry leaves – 2 stems.

1) Cut and clean sweet water fish in tamarind infused water.
2)Crush garlic and ginger.
3)Heat oil in a pot, splutter mustard.
4)Saute in ginger and garlic.
5)Once the ginger and garlic raw smell settle add in 6 slit green chilies and curry leaves.
6)Once sauteed well add in 2 teaspoon chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon fenugreek powder, 1 teaspoon pepper powder, and saute till the rawness is gone. Add in 2 pot tamarind, salt, and water. Bring it to boil.
7) Add in the fish to the boiling gravy. Cover and cook till the fish is well done.

Dried tapioca

*Sundried tapioca – 1 kg.
*Brid’s eye chilies – 10 nos.
*Grated coconut – 1 cup.
*Turmeric powder – 1/2 teaspoon.
*Garlic – 6 cloves.
*Cumin – 2 teaspoons.
*Curry leaves – 2 stems.
*Salt – to taste.
1)Cook the sundried tapioca with enough water.
2)Make a paste of coconut, bird’s eye chilies, turmeric powder, garlic, cumin, and curry leaves.
3)Strain the sundried tapioca once it’s cooked. Add in the prepared paste with salt and saute the tapioca.
4)Once the water content evaporates turn off the flame.

Tasty sweet water fish curry with tapioca is ready.

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