One of the most famous traditional dishes in Kerala is Tapioca and Fish( കപ്പ & മീന് ) Curry. This is my attempt to recreate that dish in a different format.
Tapioca is also called Cassava.
Difficulty level: Medium
Preparation time: 5 min + 2 hrs. for marination
Cooking time: 45 min
Makes: 8 big cutlets (about 4 servings)
Ingredients:
Tapioca: 1 1/2 cups, cooked with a pinch of turmeric powder and salt
Salmon: 6 oz. fillet (about 175 gms)
Turmeric powder: 1/4 tsp + 1/4 tsp
Chilli powder: 1/2 tsp + 1 tsp
Fish masala: 1 tsp
Lime juice: 1 tsp
Salt: to taste
Oil: 1 tbsp + 1 tbsp + for deep-frying
Onion: 1 small, finely chopped
Cumin seeds: 1 tsp
Curry leaves: a few
Egg: 1, beaten with 1 tbsp water (egg-wash)
Breadcrumbs: 1 cup
Cookie-cutter; optional
Marinate the salmon fillet with 1/4 tsp turmeric powder, 1/2tsp chilli powder, fish masala, lime juice and salt to taste. Keep aside for 2 hrs., the longer the better.
In a skillet, heat 1 tbsp oil and shallow fry the salmon until well done (about 3-4 min on each side). Pull the salmon apart into small pieces.
In another skillet, heat 1 tbsp oil and saute the onion until light brown. Add the cumin seeds and curry leaves and continue sauteing. Add the rest of the turmeric powder and chilli powder. Saute for 2 min. Add the mashed tapioca and mix well. Now add the pulled salmon and mix well until everything is uniformly distributed. Keep aside for 10 min, so as to let it cool a bit.
Allow the oil (for deep-frying) to heat up on a high flame. In the meantime, have an assembly line ready- the tapioca- salmon mixture, egg-wash and breadcrumbs. Take some from the mixture and shape in the shape you desire (or use a cookie-cutter for a better finish). Dip it well in the egg-wash and roll in breadcrumbs. And then into the hot oil (on high flame) until golden brown, after turning sides once in between. Repeat for the rest. Serve hot with ketchup or masala chilli sauce or hot & sweet sauce.
Tapioca is also called Cassava.
Difficulty level: Medium
Preparation time: 5 min + 2 hrs. for marination
Cooking time: 45 min
Makes: 8 big cutlets (about 4 servings)
Ingredients:
Tapioca: 1 1/2 cups, cooked with a pinch of turmeric powder and salt
Salmon: 6 oz. fillet (about 175 gms)
Turmeric powder: 1/4 tsp + 1/4 tsp
Chilli powder: 1/2 tsp + 1 tsp
Fish masala: 1 tsp
Lime juice: 1 tsp
Salt: to taste
Oil: 1 tbsp + 1 tbsp + for deep-frying
Onion: 1 small, finely chopped
Cumin seeds: 1 tsp
Curry leaves: a few
Egg: 1, beaten with 1 tbsp water (egg-wash)
Breadcrumbs: 1 cup
Cookie-cutter; optional
Marinate the salmon fillet with 1/4 tsp turmeric powder, 1/2tsp chilli powder, fish masala, lime juice and salt to taste. Keep aside for 2 hrs., the longer the better.
Mash the tapioca well, taking care to remove the middle vein.
In a skillet, heat 1 tbsp oil and shallow fry the salmon until well done (about 3-4 min on each side). Pull the salmon apart into small pieces.
In another skillet, heat 1 tbsp oil and saute the onion until light brown. Add the cumin seeds and curry leaves and continue sauteing. Add the rest of the turmeric powder and chilli powder. Saute for 2 min. Add the mashed tapioca and mix well. Now add the pulled salmon and mix well until everything is uniformly distributed. Keep aside for 10 min, so as to let it cool a bit.
Allow the oil (for deep-frying) to heat up on a high flame. In the meantime, have an assembly line ready- the tapioca- salmon mixture, egg-wash and breadcrumbs. Take some from the mixture and shape in the shape you desire (or use a cookie-cutter for a better finish). Dip it well in the egg-wash and roll in breadcrumbs. And then into the hot oil (on high flame) until golden brown, after turning sides once in between. Repeat for the rest. Serve hot with ketchup or masala chilli sauce or hot & sweet sauce.
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| This was taken by my 4-yr old son! |
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