Here is a recipe from Asha's (my Mother in law) curry house.
Today's recipe is a variant on the common "kappa and meen curry" combination typical in any malayalee's home. In places where its not easy to get hold of good tapioca/yucca root a suitable substitute can be found by using raw plantains. Here is the recipe for this alternative that's equally enjoyable.
Ingredients for Vazhakka thoran: (Serves 10)
Raw plantain - 4 (Peel the plantain and cut into uniform cube shaped pieces)
For seasoning:
Mustard seed - 1/2 tsp
Urad dal - 1tsp
Whole Red chilly - a few
Curry leaves - one stalk
For grinding:
Shredded Coconut - 1.5 cup
Cumin seeds /Jeera - 1/2 tsp
Garlic - 2 cloves
Red chilly powder - 3/4tsp
Turmeric - 1/2 tsp
In a vessel heat approximately 2 tbsp of coconut oil and add the ingredients listed under seasoning. Next, add the cube shaped plantain pieces tailing with about 1.5 cups of water. Make sure this step is done under medium flame and preferably cooked in a closed vessel for about 5-7 minutes. Once the plantain has been well-cooked add the ground ingredients to the pan, mix well and switch off the flame.
Ingredients for Fish curry
Salmon - 1/2 kg
Fish masala - 5 tbsp
Green chilly (chopped) - 5
Shallots - 6
Garlic - 1 whole
Ginger - 2 1" pieces
Gamboge/kudampuli - 6
Curry leaves - 2 stalks
Oil - 3tbsp
Add oil into a heated pan along with curry leaves. Subsequently add chopped shallots, garlic, ginger and chilly and saute with a little salt for about five minutes. Next add the fish masala and continue sauteing till the raw smell of the masala is gone. Add approximately 5 cups of water to the ingredients in the pan and add the gamboge (kudam puli) and allow this mixture to boil for 5 minutes. Lastly add the fish pieces to the pan and cook till the fish is well cooked. Do not forget to check for salt and add if necessary before switching off the flame.
Enjoy !!!
