Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Kappa Vevichathu Kudampuli Meen Curry

Embark on a culinary odyssey through the vibrant landscapes of Kerala, India, as we delve into the exquisite flavors of two dishes: Kappa Vevichathu and Kudampuli Meen Curry.

Ingredientsfor 4 servings

2 kg Tapioca(Kappa
5 nos Green chillies
5 nos Garlic
1 tsp Turmeric powder
1/2 Of one Coconut — grated
2 sprig Curry leaves
Salt, as needed
1/2 kg Choora fish
2 tbsp Ginger Garlic Paste
2 tbsp Kashmiri Chilly Powder
1/2 tbsp Ordinary Chilly Powder
2 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Fenugreek seed powder (Uluva)
1/2 tsp Mustard seeds
Kudampuli (Gambooge, as needed
Curry leaves, a few
2 Glasses Boiling water
Coconut oil, as needed
Salt, as needed

Preparation

Step 1
Chop tapioca into small pieces and wash well.
Step 2
Boil water in a vessel and add the tapioca pieces. Add required salt.
Step 3
When tapioca is cooked well, drain off water completely. Set aside.
Step 4
Get the grated coconut and add green chillies, garlic and turmeric. Crush to a coarse texture in a mixer.
Step 5
Now take a pan and add the cooked tapioca. Stir in the crushed coconut mixture, 1/2 glass water, 2 sprigs of curry leaves and required salt.
Step 6
Cover with a lid and Let it cook for 5 minutes in low flame.
Step 7
Get a ladle and mix the tapioca mixture well until it is mashed.
Step 8
Kappa Vevichathu is ready. Serve hot with Kudampuli Meen Curry.
Step 9
Wash and drain well the Choora fish pieces.
Step 10
Get an earthen pot and heat it on the "aduppu". If you do have aduppu, you can cook on the gas stove. First, add 3 tablespoon of coconut oil and let the mustard seeds crackle.
Step 11
Add ginger-garlic paste and stir in low flame.
Step 12
Next, add kashmiri chilly powder, ordinary chilly powder, coriander powder and turmeric powder. cook in low flame till the raw smell leaves completely.
Step 13
Stir in 2 glasses of boiling water, required salt, kudampuli pieces and the cleaned Choora fish pieces. Stir in fenugreek seed powder ad few curry leaves too.
Step 14
Close the pan with a lid and cook the fish in medium flame.
Step 15
When the gravy has thickened and the fish pieces are done, add 1 tablespoon coconut oil and swirl the pan around. Add few curry leaves and keep the pan closed for 5 minutes.
Step 16
Hot & spicy Kudampuli Meen Curry, every Malayalee's favorite, is ready.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

Kappa Vevichathu Kudampuli Meen Curry

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Jackfruit Chips | Chakka Varuthathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. ...

30 min|4 servings|4.5

Main Course

Jackfruit Stir Fry-Raw Jackfruit Stir Fry Without Coconut

Today I am bringing you all a mouthwatering kerala style side dish Raw Jackfruit Thoran ( Raw Jackfruit stir fry with...

30 min|4 servings|4

Main Course

Jeeraga Kanji

A famous porridge prepared specially during the time of Ramzan nombu. This special porridge is prepared mainly with r...

25 min|3 servings|4

Main Course

Jeeraka Kanji-Cumin Flavoured Rice Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

25 min|5 servings|4

Ingredientsfor 4 servings

2 kg Tapioca(Kappa

5 nos Green chillies

5 nos Garlic

1 tsp Turmeric powder

1/2 Of one Coconut — grated

2 sprig Curry leaves

Salt, as needed

1/2 kg Choora fish

2 tbsp Ginger Garlic Paste

2 tbsp Kashmiri Chilly Powder

1/2 tbsp Ordinary Chilly Powder

2 tbsp Coriander Powder

1/2 tsp Turmeric Powder

1/2 tsp Fenugreek seed powder (Uluva)

1/2 tsp Mustard seeds

Kudampuli (Gambooge, as needed

Curry leaves, a few

2 Glasses Boiling water

Coconut oil, as needed

Salt, as needed

Preparation

Step 1

Chop tapioca into small pieces and wash well.

Step 2

Boil water in a vessel and add the tapioca pieces. Add required salt.

Step 3

When tapioca is cooked well, drain off water completely. Set aside.

Step 4

Get the grated coconut and add green chillies, garlic and turmeric. Crush to a coarse texture in a mixer.

Step 5

Now take a pan and add the cooked tapioca. Stir in the crushed coconut mixture, 1/2 glass water, 2 sprigs of curry leaves and required salt.

Step 6

Cover with a lid and Let it cook for 5 minutes in low flame.

Step 7

Get a ladle and mix the tapioca mixture well until it is mashed.

Step 8

Kappa Vevichathu is ready. Serve hot with Kudampuli Meen Curry.

Step 9

Wash and drain well the Choora fish pieces.

Step 10

Get an earthen pot and heat it on the "aduppu". If you do have aduppu, you can cook on the gas stove. First, add 3 tablespoon of coconut oil and let the mustard seeds crackle.

Step 11

Add ginger-garlic paste and stir in low flame.

Step 12

Next, add kashmiri chilly powder, ordinary chilly powder, coriander powder and turmeric powder. cook in low flame till the raw smell leaves completely.

Step 13

Stir in 2 glasses of boiling water, required salt, kudampuli pieces and the cleaned Choora fish pieces. Stir in fenugreek seed powder ad few curry leaves too.

Step 14

Close the pan with a lid and cook the fish in medium flame.

Step 15

When the gravy has thickened and the fish pieces are done, add 1 tablespoon coconut oil and swirl the pan around. Add few curry leaves and keep the pan closed for 5 minutes.

Step 16

Hot & spicy Kudampuli Meen Curry, every Malayalee's favorite, is ready.