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Tapioca is referred to as Kappa in Malayalam. Kappa is boiled to form a smooth texture and then eaten with Meen (Fish) Curry. The spicy red Meen Curry with Kappa is a staple combination in Kerala cuisine.
Ingredients for Kappa
Tapioca - 1 kg
Small onion - 5 no.
Coconut (grated)
Turmeric powder - ½ tsp
Green chilli - 5 no.
Curry leaves
Salt
Coconut Oil
Method of preparation - Kappa
Remove the skin and cut the tapioca into small pieces. Place the pieces in a pressure cooker. Pour sufficient water and cook well. When it is cooked, drain the excess water. Now add salt and curry leaves. To this, add the coconut paste made by grinding grated coconut, turmeric powder and cumin seeds. Stir well. Pour a little oil and cover the vessel. Cook for some more time. Now you may mix the contents well and to this add two teaspoons of coconut oil.
Serve the tapioca hot ideally with fish curry.
Ingredients for Fish Curry
Fish - 1kg
Ginger 1 pc
Coconut milk - ½ cup
Kodampuli- 4 pieces
Green chilli - 8 no
Curry leaves
Garlic - 1 cup
Chilly paste - 1 cup
Turmeric powder - ½ tsp
Fenugreek powder - ½ tsp
Salt
Coconut Oil
Method of preparation - Fish Curry
Heat three teaspoons of coconut oil in an earthen vessel. Put ginger and garlic. Saute for some time. Now add curry leaves and green chillies. Stir a bit. Add small onions and stir again. To this, add turmeric powder, chilli powder, coriander powder and fenugreek powder. Stir well.
You may now add three cups of water and add Gamboges (Kodampuli) pieces. Now add salt. When it starts to boil, add fish pieces and stir gently. Boil it till the curry becomes half thick. Add to this tomato pieces and cook for some more time. Proceed to add coconut milk. Stir gently. Now add some curry leaves and three teaspoons of coconut oil.
Serve your Fish curry hot. Ideally you may try it with Kappa (tapioca).
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Fish Curry With Tapioca | Kappa & Meen Curry | Kerala Style Kappayum Meenum Recipe in Malayalam