Tapioca and fish curry

Tapioca and fish curry is an ideal food combination. We used to get tapioca in Bangalore only on Fridays and most of these days I get forget and yesterday evening I made a comeback to my favorite food. Usually my fish curry is without oil and coconut but last time when I went to Kerala, I tasted fish curry with coconut and it was good enough to give a try. Somehow it came out well. Usually small fish varieties are used for this type of recipe.

Fish curry:

Ingredients:

• Fish – 250 gms
• Coconut grated – 1 cup
• Tomato – 2 medium, ripen
• Capsicum – 2-3 no’s
• Drumstick – 1 no
• Red chilly powder – 1 tbsp
• small onion – 3-4 no’s
• Tamarind – 1/2 tsp or to taste
• Curry leaves – 1 stem
• Salt to taste

Method of Preparation:

• Clean and wash fish, drain aside
• Scrape the drumstick skin, cut into 2” pieces and slit into 2 pieces again
• Cut each tomato into four pieces
• Cut capsicum into 2 or four pieces
• Make a coarse paste of coconut, small onion, and tamarind with 2 cups of water
• Add this to the fish and the cut vegetables in a wide pan or earthen ware
• Add salt to taste and curry leaves
• Cover and cook over high flame until it is bubbling and reduce the heat and cook by covering half
• Remove from stove once the drumstick is cooked well

Tapioca mashed:

• Peel and cut tapioca into small pieces, wash 3-4 times with enough water
• cook in a sauce pan with salt and enough water
• When tapioca is done well, drain the water
• Mash with little coconut and serve it with the fish curry