Kappa and meen thala curry/Kappayum meen thala curryum/Toddy shop style tapioca and fish head curry

Ingredients


Kappa  – 1 kg
Turmeric powder –  1 tsp
Salt
Mustard seeds -1 tsp
Dry red chillies – 2
Curry leaves
Shallots, chopped – 2 tbsp
Green chillies – 3 nos
Garlic, crushed   – 2 tsp
Ginger, crushed  – 2 tsp
Oil as needed
Salt as needed


Method


Peel, wash and clean the tapioca  and  cut  into  small  pieces. Pressure cook tapioca with turmeric powder with enough water and salt. Cook for 2-3 whistles.  Drain water from the cooked  tapioca. Lightly mash the tapioca with spoon.


Heat coconut oil in a pan.  Splutter mustard seeds. Add dried red chillies, curry leaves and shallots. When it turns light brown, add green chillies, ginger, and garlic. Now add cooked tapioca and mix well.


Ingredients For Fish Head Curry


Fish head  – 1 1/2 kg

Onion – 1 medium or Pearl onions   – 1 cup


Green chillies – 2 Nos


Ginger chopped – 2 tbsp


Garlic chopped  – 2 tbsp

Tomato, chopped – 2 medium


Curry leaves


Kokum  –  6 pieces


Coriander powder – 2 tbsp


Kashmiri chilli powder – 3 tbsp


Turmeric powder  – 1/2 tsp


Fenugreek powder – 1/4 tsp


Mustard seeds   – 1 tsp


Coconut oil


Salt as needed

Method



Clean and cut fish head into pieces.

Heat oil in a manchatti/pan. When oil is hot, add mustard seeds. when mustard seeds start to splutter, add curry leaves, onion, ginger, garlic, and green chillies. Saute nicely. When onion turns light brown, add tomato. Saute till tomatoes are soft. Add coriander powder, kashmiri chilli powder, turmeric powder, and fenugreek powder. If you need, you can add oil now. Add soaked cambodge along with water in which it is soaked. Add 2 cups of water or as per your requirement. Add salt. Allow it to boil for 5 minutes. Add fish head pieces. Mix well. Close with a lid and cook. In between open the lid and mix.When gravy thickens, add curry leaves. Switch off the stove.   
Transfer this to a serving dish.


The cooking depends on how big the fish head is. For big fish heads like hamour, it takes 30 minutes.