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TAPIOCA AND FISHCURRY (KAPPAYUM MEENUM)


TAPIOCA AND FISHCURRY (KAPPAYUM MEENUM)
By : Deepa Sujesh
INGREDIENTS :-

FOR COOKING TAPIOCA

Tapioca
Salt to taste
Enough water

FOR GRINDING

Grated coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chillies - 3-4 Nos
Garlic - 3-4 cloves
Turmeric Powder - a pinch

FOR TEMPERING

Coconut Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Pearl Onion (sliced thinnly) - 3-4
Dried Red Chillies [Cut in Half] - 2-3
Curry leaves

METHOD :-

Cook the tapioca in a large vessel with sufficient water (usually enough to have the pieces just soaked in) and salt (you may want to cook this in a pressure cooker if the tapioca is fresh and not the frozen variety). It may take about 15-20 mins for cook.
While this is boiling, Grind together Grated coconut,cumin seeds,green chillies,garlic and Turmeric powder into a smooth paste. Keep it aside.
Add the ground mixture to the tapioca once tapioca cooked well and mix thoroughly. You can use a potato smasher or a wooden spatula to smash the tapioca.
In a separate pan, add 2 tablespoon coconut oil. When the oil is hot, splutter mustard seeds, add Sliced pearl onions, dried red chillies and curry leaves. Saute the seasoning. Mix the tapioca with the seasoning thoroughly.

Note: Peel off the skin by using a knife. Remove both the thin brown color skin and thick pink color skin. Wash it properly and cut it into Small size pieces.
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