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Thursday, 14 June 2012

Mathi Mulakittathu & Kappa (Sardine Curry with Tapioca )

Simple and tasty dish from our very own Kerala...

Mathi Mulakittathu (Sardine curry)

Ingredients (Serves 4 to 5 People)

Sardines (Mathi fish) : 8 - 10
Ginger-Crushed: 1 ½ Table Spoon
Garlic-Crushed: 1 ½ Table Spoon
Green Chilli -Crushed: 3 - 4
Tomato: 2
Tamarind: Lemon sized Ball / can also use kudampuli/kodukkaippuli(gambooge) 2 -3
Curry Leaves
Water: 1 Cup
Turmeric Powder: 1/4 Tea Spoom
Kashmiri Red Chilli Powder : 3 Tea Spoon
Corriander Powder : 1/2 Tea Spoon
Salt: To Taste

Cooking Time: 10 - 15 Minutes


Clean the fish well
Soak tamarind in little water
To a pan  pour coconut oil.
To this, add crushed ginger, garlic, green chillies and saute it for 2 to 3 minutes.
Add sliced tomato
Once the tomato is cooked, add turmeric powder, red chilli powder, coriander powder and salt
Saute till the masala gets cooked
Squeeze the tamarind and add that water to the masala
Mix well and allow it to boil.
Reduce the flame and add fish and curry leaves and close the lid
Allow the fish to cook in low flame
If you need a thick gravy once the fish is cooked open the lid and allow it to boil for a little more time

If you are using kudampuli instead of tamarind, add 2 - 3 pieces of kudampuli instead of pouring tamarind water (Soak it in water for some time so that it will become soft)
Once the curry is made and  if you feel it is becoming more sour, just take off 1 or 2 pieces of kudampuli from the curry.

Kappa (Tapioca)

Ingredients (Serves 5 to 6 people)

Tapioca : 1kg
Grated Coconut: 1 Cup
Dried Red Chilli : 5 - 6
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1  Tea Spoon
Curry Leaves: As Required
Salt: As Required
Water: As Required

Cooking Time: 10 - 15 Minutes


Clean the Tapioca.  The outermost brown color skin and the thick pinkish color skin has to be removed.  Only the white thick part is used for cooking
Cut into medium sized pieces
Add salt and cook well until it can be mashed using a spoon
Mash the tapioca well
To a pan pour Coconut Oil, once it becomes hot put the mustard seeds
When mustard seed pops add grated Coconut, Dried Red Chillies and Curry leaves.
Saute until the rawness of the coconut goes
Add this to the tapioca, mix well and serve hot


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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
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