Sardine Coconut Curry with Tapioca / Mathi – Kappa Thenga Aracha Curry

Ingredients:

1 – 1 1/2 cup tapioca, cut into 2 inch long pieces
1/2 kg sardines / mathi
1 1/4- 1 1/2 cup grated coconut
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
3 shallots, sliced
3 green chillies, slit
1- 1 1/2 tsp ginger, thinly sliced
2 sprigs curry leaves
gooseberry sized tamarind
salt to taste

Preparation:

1. Clean and cut the sardines into pieces. Soak the tamarind in little water and keep it aside.
2. Grind grated coconut with chilli powder, coriander powder and turmeric powder adding enough water to a smooth paste and keep it aside.
3. In a claypot / pan , add tapioca pieces, sliced shallots, slit green chillies, ginger, curry leaves, ground coconut paste and salt. Mix well and cook on medium flame and bring it to boil.
4. Add soaked tamarind water with pulp to this and mix well.
5. When tapioca starts to become soft, add cleaned sardine pieces to the curry and make enough gravy to cover the fish pieces. Bring it to boil over medium heat.
6. When the gravy comes to a boil, keep the heat on medium and cook well. Adjust the salt.
7. Open the lid and swirl the pan to mix everything well.
8. Add curry leaves and switch off the flame. Keep it covered till ready to serve…