Kappa and Fish Curry is a staple fix in Malayali households. The delicateflavour of Kappa (tapioca) along with generous helpings of spicy and flavourful Fish Curry has been a favourite for ages. The boiled Kappa soaks in the masala mix of the fish and makes for a sumptuous meal. This recipe has been compiled keeping in mind the various regional varieties of the dish and will definitely enliven your meal.

Ingredients for Fish Curry
Fish – cleaned 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
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Fenugreek powder – ½ tsp
Salt
Oil

Method of Preparation
Heat three teaspoons of coconut oil in an earthen vessel. Put ginger and garlic. Sauté for some time. Now add curry leaves and green chilies. Stir a bit. Add small onions and stir again. To this, add turmeric powder, chili 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.

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
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.