Tapioca are very good for health. Tapioca and Fish curry are the best combination. Usually we prepare Tapioca separately and when we eat, we mix it with the fish curry. But this is a different recipe where we cook tapioca and fish together. It tastes awesome. You can have it as a side dish for rice. It is a 100% finger licking dish.
Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 5
Ingredients:
Nethili Meen/Anchovies- 250 gm cleaned, deboned
Maravalli Kilangu/Tapioca- 3 chopped
Salt to taste
Water to boil tapioca
For Grinding:
Coconut-1/2 cup grated
Cumin seeds- 1 tsp
Green chilli- 1
Dry Red chilli/vathal- 1
Garlic- 4 pods
For Seasoning:
Oil- 2 tbsp
Mustard seed- 1 tsp
Curry leaves- 1 string
Procedure:
1. Peel the skin of tapioca, clean it and cut into 2 inch pieces. Wash the Anchovies well and debone it. Prepare rest of the ingredients.
2. Boil water in a vessel. When it starts to bubble up, Add the tapioca and salt required for tapioca alone. Don't add more salt.
3. Use a knife and check whether the tapioca is soft. Also the colour of the tapioca changes when it is cooked. Switch off the heat and drain it. This recipe needs the tapioca to be soft.
4. Meanwhile, grind the ingredients given under 'For Grinding' into a smooth paste. the paste should not be too smooth or coarse.
5. In a pan, heat oil and add mustard seeds. When it splutters add the curry leaves.
6. Now add the ground masala paste and little salt.
7. Once it gets heated, slowly add the fish. Do not stir with a spoon. Just swirl the pan a little bit in between because you don't want the fish to break.
8. When the fish is cooked, Add the boiled tapioca and gently mix it.
9. Let it cook for few minutes, so that the fish masala and tapioca gets mixed up well. If you want you can add some water.
Transfer it to a bowl. You can serve it with hot rice or chappathi.
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