Kallu shappu meen curry
Kallu shappu or local toddy shops are a very sought after and dominant part of Kerala culture. They are small white painted concrete or wooden structures with a large hand painted sign saying kallu or toddy. The shop is humble in its look, plain floors with the creaky, broken in parts benches and tables. The exclusive family shaps are remodelled to look more like a hotel with better facilities as compared to the traditional ones. However it is the food and the toddy that sets it apart.
Almost all toddy shops have local men as their main customers. But there are also a few exclusive kallu shaps which serve ladies and families too. It is not for the toddy they are there, but the delicious food. Beef, Pork, Chicken, Duck, Shell fish, rabbit and much more are served with delicious kappa puzhakku ( mashed tapioca/ cassava)
Prep Time: 10 minutes
Cooking Time: 20 minutes
serves: 3 to 4
Fish (Vatta/ bluefin trevally) cut into medium sized pieces – 1/2 Kg
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Ginger ( chopped) – 2″ piece
Garlic (crushed) – 6 to 8 cloves
Green chillies – 2
Curry leaves – 2 sprigs
Kashmiri chilli powder- 2.5 to 3 tbsp
Coriander powder- 1 tsp
Turmeric powder – 1/2 tsp
Kudampuli / kokum – 20 to 25 gms
Asafoetida- 1/4 tsp
Water- as required
Coconut Oil – 1.5 tbsp
Salt- to taste
- Soak kokum in water.
- Heat oil in a pan.
- Add mustard seeds and let it splutter and add fenugreek seeds and sauté for few seconds.
- Add ginger, garlic, green chillies and curry leaves. Sauté for a few minutes.
- Reduce flame to low and add kashmiri chili powder, coriander powder and turmeric powder.
- Add kokum. Cook over low flame.
- Add water and salt to taste. Bring to boil and add fish, cover and cook until done and gravy turns thick.
- Add asafoetida and 1 tsp coconut oil. Gently swirl the pan and switch off the stove. Kallu shappu meen curry is ready.