Cassava & fish curry

Cassava (kappa) and fish curry is tradionally food from Kerala, South India. Boiled cassava is normally eaten with spicy fish curry. This is one of my hubby's soulfood. When i served cassava and fish curry i could see happinest on his eyes, he can ate more than ordinary :D




For fish curry:

King fish 1 kg, kasmiri red chili powder 2 spoon, turmeric powder 1 tsp, ginger ground 1 tsp, onion 1/4 cup, curry leaves 2 spring, kadampuli 5 pieces, oil, mustard seed 1 tsp, fenugrek 1/2 tsp, salt as required.

Grind chilli powder, coriander, turmeric, and ginger to a paste. Soak the ‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut onions and ginger, when brown add 1 cups of water, salt and soaked Kodampuli together with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire.

For cassava (kappa)

Cassava 1/2 kg, turmeric powder 1 tsp, salt, mustard seed, onoin 1 big size chopped, green chili 2 split into two, curry leaves 5.

Boiled cassava with salt and turmeric powder until soft then smash it while its hot. Heat oil in the pan then add mustard seed and saute onoin, green chili and curry leaves. Add cassava and mix well, u can add salt if required. serve with fish curry.