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Kappa (tapioca / cassava) and Fish (meen) Curry, the anytime popular combination dish of Kerala.
Ingredients for Kappa
Tapioca – 1 kg
Small onion – 5 no.
Coconut (grated)
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Green chilli – 5 no.
Curry leaves
Salt
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 – clean and cut into 8 pieces
Small onions – 8 (cut length-wise)
Tomato – 1 (cut length-wise)
Ginger (chopped) – 1 tsp
Coconut milk – ½ cup
Gamboges (Kodampuli) – 4 pieces
Green chilli – 8 no. (cut length-wise)
Curry leaves
Garlic (chopped) – 1 tsp
Coriander powder – 1 tsp
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Fenugreek powder – ½ tsp
Salt
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).
