Malabar cuisine

Malabar,the northern part of Kerala is famous for its Moppila cuisine,which has an influence of Arabs&the Mughals.My aim is to bring to the viewers some cuisine which I learnt from friends and my own innovations.The cuisine consists of rich aromatic spices,dry fruits.Fresh seafood is a specialty.With its aromatic splendour,freshness and exquisite flavours is fascinating.To start with KAPPA(TAPIOCA)ULARTHIATHU&MEEN CURRY is an exotic dish to relish.

KAPPA ULARTHIATHU

Tapioca-----------1/2kg
Green chilly------3-4 nos
Curry leaves-----few
Small onions----10 nos
Mustard------1 tsp
Coconut oil-------3 tbsp
Red chilly----3
Haldi----pinch(optional)
Salt to taste


METHOD

Clean and cut tapioca to small pieces.
Boil tapioca with salt and haldi.
Remove excess water and keep aside.
Heat oil.Put mustard,red chilly,curry leaves.&green chilly chopped.
Add the strained tapioca and mix well.
Serve with fish curry.

FISH CURRY

Fish-----1/2kg
Coconut grated----1/2
Small onion-----3
Saunf------1/2tsp
Curry leaves----few\
Green chilly------2
Garlic-------5---6
Ginger-----1"piece
Onion---------1 no
Tomato--------1 no.
Corriander powder-----1tbsp
Chilly powder------2tbsp
Haldi powder-----1tsp
Fenugreek ----2tbsp
Mustard------2 tbsp
Tamarind----lemonsize
Coconut oil---4tbsp
Salt to taste
Fenugreek powder---1/2tsp

METHOD

Clean the fish to medium pieces.
Marinate the fish pieces in salt and fenugreek powder.
Roast the coconut,saunf and small onions and few curry leaves till golden brown in 1 tbsp oil.
Grind to a smooth paste.
Dry roast the fenugreek and mustard &powder finely.
Heat oil in a pan.put sliced onion &saute.when brown add green chilly chopped,ginger,garlic chopped& saute.
Add haldi powder,corriander powder,chilly powder,salt&tamarind water,salt and water and boil.
Add the marinated fish pieces and tomato pieces and the ground coconut paste &cook till the fish is done.
To tasten further add curry leaves and coconut oil.