Preperation time: 45 mins | Cooking time: 45 mins
A mouth watering combo of the century. :-) Well not for a non-keralite. This is also available in the most smallest of food stalls in Kerala, it is that famous. Tapiocas are relished in various forms. This is only one of its form that best goes with a fish curry.
(cut into small pieces)
Turmeric powder–½ tsp
Curry leaves–a few
Salt to taste
For Meen curry
Red chilly powder-2tsp
Kodam puli (Kukum star)-2nos
Shallots-3 to 4 nos
Curry leaves-a few
Salt to taste
Cook the tapioca with sufficient water until done and drain off the excess water. Add salt and turmeric, cook until they are bit mushy. Now grind coconut, cumin seeds, green chillies & garlic to a coarse paste without adding water and add this to the tapioca. Mix them well, add the curry leaves and cook for 2 minutes. Garnish with coconut oil. This as a dish alone is also very tasty but fish curry is the best combination.
Clean the fish and cut into medium pieces. Grind the coconut, shallots, ginger, red chilli powder & coriander powder to a smooth paste.
Traditionally meen curry is prepared in a meen chatti (clay pot) but it can be cooked in any vessel. Boil the kodam puli (kukum star) in a little water. Add the slit green chilli, a few curry leaves, turmeric powder and the ground coconut paste to this and bring it to boil. Add the fish pieces and salt, cook on a low flame until the fish is done. Garnish it with a few curry leaves and coconut oil.
Note: This curry also goes well with rice.