Chakka Meen Kuzhachathu (Mashed Raw Jack fruit with Fish)

Recipe No: 230

The inspiration for this dish is from an old cookbook published by Vanitha. While reading an article in that magazine about good pairings, a recipe for this came through and suddenly remembered this old time favorite. Fortunately for me (and my family), we came across this frozen raw Jack Fruit in the Indian grocery store. So bought it, made it, and devoured it like a precious combination... and here is the recipe...

Ingredients                                     Serves 3
To cook the Fish

• Fish………………………350 grams (I used whole Tilapia, but Mackerels are the best)
• Salt………………………1/2 Teaspoon
• Water…………………..1 ½ cups
• Kokum………………...3-4 pieces (Kudampuli)
• Curry Leaves………..2 Sprigs
• Red Chilly Powder…1/2 Teaspoon

To make the Jack Fruit Mash

• Jack fruit……………….450 grams (Cut into small pieces)

To grind

• Grated Coconut……….3/4 Cup
• Indian Green Chilly…3 (According to your tolerance)
• Shallots…………………..3 big
• Garlic………………….….2 big cloves
• Ginger……………………1 small piece
• Turmeric Powder……1/2 Teaspoon
• Cumin Powder………..1/4 Teaspoon
• Salt………………………..1/4 Teaspoon
• Curry Leaves…………..3-4 Leaves

For Tempering

• Coconut Oil…………....2 Tablespoons
• Mustard Seeds……..…1/2 Teaspoon
• Shallots sliced………..2 big
• Curry Leaves…….……1 Sprig
• Coconut grated………1/4 Cup

Method of Preparation

1. Put all the ingredients to cook the Fish in a ‘Chatti’ (an earthen cooking vessel) or a pan and cook on medium heat for 8-10 minutes or till the Fish is cooked through.
2. Once the Fish is done, remove the Fish from the cooking liquid; separate the flesh and discard the bones. Reserve the cooking liquid for making the Jack fruit.
3. Grind all the ingredients in the ‘to grind’ section into a course consistency and keep aside till ready to be used.
4. Put the Jack Fruit together with the liquid left over after cooking the Fish (I strained it to remove the Kokum) in a pan on medium heat; close the pan and cook till the Jack Fruit is done. (Add more Water only if necessary.)
5. When a bit of Water is still remaining, put the ground Coconut Mixture in the middle of the cooking Jack Fruit and cover it with the Jack Fruit from the sides.
6. Put the Fish over the Jack Fruit; close the pan; reduce the heat to low and let everything cook till the Water is thoroughly absorbed.
7. Once the Water is absorbed, mash the Jack Fruit and mix everything really well; switch off the heat. Add more Salt if necessary.
8. In another pan heat Coconut Oil on medium high heat and splutter the Mustard Seeds.
9. Add the Shallots and Curry Leaves and fry till the Shallots are golden brown.
10. Add the grated Coconut and continue frying till it is brown in color.
11. Add the prepared tempering over the mashed Jack Fruit and Fish and keep the pan closed till serving time.
12. Mix well and serve warm with Pickles or Chutneys.

Notes:

• Even though all the bones are removed from the Fish, small bones may make it to the final dish; so please do take care while eating.
• The cooking liquid in the Jack Fruit should come up to the level of the Jack Fruit itself. If the left over liquid from cooking Fish is not up to there, please do add more Water.
• Mash the Jack fruit to a good mashed consistency so that the Fish will not be seen as such (since the Fish is soft it will be mashed fast) but its taste together with the taste of Kokum will be felt.
• Don't avoid Kokum as it imparts a characteristic flavor, and they are available in most of the Indian stores.
• The use of grated Coconut while tempering gives a very special flavor to the mashed Jack Fruit, so don’t avoid it.
• If you want to avoid the Fish and make the simple mashed Jack Fruit, do skip the Fish part and follow the rest.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…