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Main Course

Kappa Meen Curry | Mashed Tapioca Fish Curry

When it comes to coastal cuisine, Kappa Meen Curry stands out as a true gastronomic masterpiece.

Ingredientsfor 5 servings

500 g Tapioca/Kappa Chop into small pieces
½ cup Coconut — grated
½ tsp Cumin seeds (Jeerakam)
2 nos Dry red chillies
½ tsp Turmeric powder
3 nos Garlic cloves
Curry leaves, a few
Salt, to taste
1/2 kg King Fish or any fleshy fish without bones
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds Methi (Uluva)
1 tsp Mustard seeds
4 nos Shallots — sliced (Kunjulli)
4 Cloves Garlic — crushed
1/4 inch Piece Ginger — chopped
4 piece Kukum Star(Kudam ) (Soaked in salt water (Puli)
1/4 cup Coconut oil
5 sprig Curry leaves
Salt, to taste
1 tsp Paprika

Preparation

Step 1
Preparation of Kappa: Cook tapioca pieces along with salt and required water in a pressure cooker, till done.
Step 2
Drain off the excess water. Set aside.
Step 3
Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.
Step 4
Warm the oil in a pan.
Step 5
Add cooked tapioca pieces and the coconut mixture and allow it to cook.
Step 6
Give it a good stir till all the water gets evaporated and it becomes dry. Set aside.
Step 7
Preparation of Meen Curry: For preparing gravy: Crush shallots, ginger, garlic and set aside. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan.
Step 8
Add mustard seeds and when they allow to crackle, add cumin seeds, few curry leaves and the ginger mixture. cook for a few minutes in low flame.
Step 9
Next, add turmeric, chilly powder and paprika powder and cook well till oil comes out. Add half a cup of water and allow it to cook.
Step 10
When the oil begins to clear, add half a cup of `kukum soaked water' and sufficient additional water to make enough gravy.
Step 11
Add salt and cook until the gravy is thick. Set aside.
Step 12
For cooking the fish in the gravy: Take a fairly large frying pan.
Step 13
Prepare a bed of curry leaves.
Step 14
Arrange the pieces of fish on this bed.
Step 15
Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Step 16
Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir. The dish is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

Kappa Meen CurryMashed Tapioca Fish Curry

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Ingredientsfor 5 servings

500 g Tapioca/Kappa Chop into small pieces

½ cup Coconut — grated

½ tsp Cumin seeds (Jeerakam)

2 nos Dry red chillies

½ tsp Turmeric powder

3 nos Garlic cloves

Curry leaves, a few

Salt, to taste

1/2 kg King Fish or any fleshy fish without bones

1 tbsp Chilly powder

1/2 tsp Turmeric powder

1/2 tsp Fenugreek seeds Methi (Uluva)

1 tsp Mustard seeds

4 nos Shallots — sliced (Kunjulli)

4 Cloves Garlic — crushed

1/4 inch Piece Ginger — chopped

4 piece Kukum Star(Kudam ) (Soaked in salt water (Puli)

1/4 cup Coconut oil

5 sprig Curry leaves

Salt, to taste

1 tsp Paprika

Preparation

Step 1

Preparation of Kappa: Cook tapioca pieces along with salt and required water in a pressure cooker, till done.

Step 2

Drain off the excess water. Set aside.

Step 3

Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.

Step 4

Warm the oil in a pan.

Step 5

Add cooked tapioca pieces and the coconut mixture and allow it to cook.

Step 6

Give it a good stir till all the water gets evaporated and it becomes dry. Set aside.

Step 7

Preparation of Meen Curry: For preparing gravy: Crush shallots, ginger, garlic and set aside. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan.

Step 8

Add mustard seeds and when they allow to crackle, add cumin seeds, few curry leaves and the ginger mixture. cook for a few minutes in low flame.

Step 9

Next, add turmeric, chilly powder and paprika powder and cook well till oil comes out. Add half a cup of water and allow it to cook.

Step 10

When the oil begins to clear, add half a cup of `kukum soaked water' and sufficient additional water to make enough gravy.

Step 11

Add salt and cook until the gravy is thick. Set aside.

Step 12

For cooking the fish in the gravy: Take a fairly large frying pan.

Step 13

Prepare a bed of curry leaves.

Step 14

Arrange the pieces of fish on this bed.

Step 15

Pour the previously prepared gravy over this. The pieces of fish should be completely covered.

Step 16

Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir. The dish is ready.