Vazhakka thoran with Spicy Fish curry

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 !!!