Kappa - 4 cup, cubed
Salt
Coconut - 1 cup, grated
Garlic - 4 cloves
Green Chilli - 3
Turmeric Powder - 1 tsp
Shallot - 4
Coconut Oil - 2 tbsp.
Mustard - 1/2 tsp
Red Chilli - 3, broken
Curry Leaves
In a pressure cooker add the Kappa along with required Salt and Water. Pressure cook for 1 whistle and release the steam under running water.
Meanwhile, in a blender add grated Coconut, Turmeric, Shallots, Garlic, and Green chilies; grind coarsely.
Open the cooker and drain the water, then lightly mash the Kappa. Add in ground Coconut paste and mash well.
Temper Mustard, Red Chilli and Curry leaves in Coconut oil and pour over the Kappa and mix well.
Serve hot with Fish curry.
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