• Overview
  • Ingredients
  • Directions
  • Reviews

Serve yourself a true Keralite affair between tapioca and spicy fish gravy. Coming from the backwaters of Kerala this recipe is true comfort food for winters. Try it with a plate of basmati rice for a better experience. Tamrind Fish With Tapioca

Ingredient

  • 2 Tapioca or Yucca root, chopped
  • Stir Fry
  • 2 Tbsp. Oil
  • 2 Tsp. Mustard seeds
  • 2 Whole red dry chili
  • 1 Sprig curry leaves
  • ¼ Tsp. turmeric powder
  • ½ Cup coconut grated- ½ cup
  • Salt, to taste
  • Tamarind Sauce
  • 1 Tbsp. chili powder
  • Tamarind juice
  • Salt, to taste

Direction

  • Peel the skin off the tapioca
  • Cut into rounds and then half them
  • Add tapiocas to a large saucepan, cover with water, season with salt
  • Boil tapiocas till it turns fork tender 
  • Drain the water and keep the cooked tapiocas aside
  • Place a wok over medium heat, add oil, let it turn hot
  • Add mustard seeds, let it splutter
  • Add red dry chilies, sauté for a few seconds
  • Add curry leaves and turmeric powder, sauté
  • Add grated coconut, stir fry till coconut turns light golden in color
  • Add boiled tapiocas and stir fry for a few minutes
  • Sprinkle more salt if needed
  • Remove the wok from the heat and serve on a platter
Making the sauce
  • Soak 2 fresh tamarind in hot water, drain the juice
  • Combine the chili powder, tamarind juice and salt well
  • Dip the tapiocas in the sauce and enjoy
  • 2 Tapioca or Yucca root, chopped
  • Stir Fry
  • 2 Tbsp. Oil
  • 2 Tsp. Mustard seeds
  • 2 Whole red dry chili
  • 1 Sprig curry leaves
  • ¼ Tsp. turmeric powder
  • ½ Cup coconut grated- ½ cup
  • Salt, to taste
  • Tamarind Sauce
  • 1 Tbsp. chili powder
  • Tamarind juice
  • Salt, to taste
  • Peel the skin off the tapioca
  • Cut into rounds and then half them
  • Add tapiocas to a large saucepan, cover with water, season with salt
  • Boil tapiocas till it turns fork tender 
  • Drain the water and keep the cooked tapiocas aside
  • Place a wok over medium heat, add oil, let it turn hot
  • Add mustard seeds, let it splutter
  • Add red dry chilies, sauté for a few seconds
  • Add curry leaves and turmeric powder, sauté
  • Add grated coconut, stir fry till coconut turns light golden in color
  • Add boiled tapiocas and stir fry for a few minutes
  • Sprinkle more salt if needed
  • Remove the wok from the heat and serve on a platter
Making the sauce
  • Soak 2 fresh tamarind in hot water, drain the juice
  • Combine the chili powder, tamarind juice and salt well
  • Dip the tapiocas in the sauce and enjoy

Not reviewed yet

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