Sardine , Tapioca Thoran
Ingredients:
For the Fish:
Sardines (Mathi): 1/2 kg, cleaned and washed
Kudampuli (Malabar Tamarind): 2 large pieces and some small pieces (adjust to taste)
Green chilies: 4, slit lengthwise
Ginger: 1 small piece, crushed
Curry leaves: a handful
Turmeric powder: 1/2 teaspoon
Salt: to taste
Water: 1/2 glass
For the Tapioca (Kappa):
Tapioca: 1/2 kg, grated
Turmeric powder: 1/2 teaspoon
Salt: to taste
For the Tempering & Tapioca Mixture:
Coconut oil: 4 tablespoons
Onions: 2 medium-sized, thinly sliced lengthwise
Dried Grapes (Raisins): 20 grams, washed and cleaned
Mustard seeds: 1/2 teaspoon
Dried red chilies: 2
Shallots (Chuvannulli): 100 grams, finely chopped
Green chilies: 2-3, finely chopped into rounds
Garlic: 4 cloves, finely chopped
Grated coconut: 1/2 of a large coconut
Water: 1/2 glass
Garam Masala (optional): 1/2 to 3/4 teaspoon
Preparation
Combine the grated tapioca with 1/2 teaspoon turmeric powder and salt [00:30]. Mix well with your hands ,Set it aside, tilted, to drain excess water [00:36]. This helps remove the bitterness and excess starch .In a clay pot (manchatti), arrange the cleaned sardines.Add kudampuli, green chilies, crushed ginger, curry leaves, 1/2 teaspoon turmeric powder, salt, and 1/2 glass of water .
Cover and cook on medium flame for 2-3 minutes until the fish is cooked and the water has dried up .In a pan, heat 4 tablespoons of coconut oil .Add the thinly sliced onions and fry until golden brown, similar to how you would for biryani . Remove and set aside .
In the same oil, add the washed dried grapes and fry until plumped . Remove and set aside .In the same oil, reduce the flame to low .
Add mustard seeds and dried red chilies, and let them splutter .Add finely chopped shallots, chopped green chilies, and finely chopped garlic . Sauté until golden brown .If using, add 1/2 to 3/4 teaspoon of garam masala at this stage and mix well .
Squeeze the drained tapioca well to remove any remaining water and add it to the pan . Mix thoroughly.Add the grated coconut and mix well .Pour in 1/2 glass of water and cook on medium flame for 3-4 minutes, stirring occasionally . The tapioca will cook quickly since it’s grated.Once the tapioca is cooked , reduce the flame to very low.Add the fried onions and dried grapes to the tapioca mixture. Mix well and turn off the flame .Remove the kudampuli from the cooked fish.Layer the tapioca-coconut mixture over the cooked fish in the clay pot .Do not mix the fish and tapioca together as the fish will break .When serving, gently scoop from the bottom, ensuring you get both the fish and tapioca in each serving.
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