10 December 2012,02:13 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the dried tapioca and cook in boiling water. When it is well done and water absorbed remove and keep covered.
  • Clean the mackeral well and cook with chopped red onions, ginger, split green chillies, kudampuli, curry leaves salt and sufficient water.
  • When the fish is cooked and the gravy is about 1 cup, remove. Pick out the tamarind pieces. Strain the stock and keep the strained sediments separate.
  • Remove bone from fish and break into small pieces. This will be about 1½ cups.
  • Grind the chillies, turmeric, garlic and onions finely and along with it grind the grated coconut coarsely and mix together.
  • Heat coconut oil and fry mustard. Add red onion and curry leaves. Saute the ground ingredients.
  • Add the cooked tapioca and sprinkle stock and cook covered. When the gravy is absorbed add the fish and the strained ingredients and mix gently.


  • 500 grams Dried tapioca 
  • 10 Mackeral ("Ayla") 
  • 4 pieces Red onion 
  • 1 inch sq. piece Ginger 
  • 5 Green chillies split 2 small pieces 
  • Fish tamarind (Kudampuli) 
  • 2 Dry chillies 
  • ½ teaspoon Turmeric powder 
  • 6 slices Garlic 
  • 3 Red onion 
  • 200 grams Grated coconut 
  • 50 ml Coconut oil 
  • ¼ teaspoon Mustard 
  • 10 grams Red onion sliced round 
  • 2 stalks Curry leaves 
  • Salt to taste

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