Boiled Tapioca and Spicy Red Fish Curry with Coccum

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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Ingredients:

Kappa or tapicoa, cubed – 17 oz/500 gm
Garlic, crushed -5 cloves
Dry red chiles – 5
Coconut oil -1 tbsp
Mustard seeds – 1/2 tsp
Split urad dal or uzhunnu parippu – 1/2 tsp
Curry leaves, torn into pieces – 1 strand
Turmeric powder – 1/4 tsp

For the Fish:
Kingfish (or any other big fish ) – about 2 lbs/1 kg
Small onions / Shallots – 20
Garlic cloves – 4
Ginger – 1″ piece
Kashmiri chilli powder – 4 tbsp
Turmeric powder – 1 tsp
Coccum (kudempuli in malayalam) – 4
Fenugreek seeds (uluva in malayalam) – 1 tsp
Coconut oil – 1 tbsp
Curry leaves – a handful
Salt – to taste

Instructions:

For the tapioca:
Peel the tapioca and wash it thoroughly. Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca. Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).

Crush or coarsely grind the garlic and red chiles together in a pestle and Mortar. Heat oil and add the mustard seeds. When they pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds until fragrant. Add the cooked tapioca, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca.

For the fish:
This Fish Curry goes well with tapioca . The curry tastes best when prepared the day before . It lets the fish absorb the flavours of the spices, the fiery red chilli powder and the tanginess of coccum. Also cooking in an earthen pot will add a unique flavour to the fish curry.

The curry gets its deep red colour from the kashmiri chilli powder. Use kashmiri chilli powder that is less spicy , as the recipe calls for 4 tbsp of chilli powder. Or you can cut down the quantity of the chilli powder depending on how spicy you need the curry to be.

Clean the coccum and keep it aside in 1/2 cup of water. Chop thinly the shallots, garlic and ginger . Mix the kashmiri chilli powder ans turmeric powder in 1/2 cup of water to form a smooth paste. Keep aside. Heat oil in a pan or earthn pot . Add fenugreek leaves and let it splutter. Add the curry leaves Saute the shallots, garlic and ginger. Add the chile and turmeric powder paste and saute well for 7-10 minutes . Add 2 cups of water and coccum. Add salt to taste and let it boil Add the fish pieces, cover with lid and boil the curry on medium flame till the fish pieces are cooked well and oil floats on top. Turn off the flame and garnish with handful of curry leaves

NOTE : You can adjust the quantity of the kashmiri chilli powder depending on how spicy you want. The fish curry gets it deep red colour from the kashmiri chilli powder.

From foodiecorner.wordpress.com