It’s hard to find a Malayali who doesn’t like Kappa and fish curry 😀 And it’s no exception in our case as well. We used to carry kappa/tapioca from Kerala until few months back, but fortunately we found tapioca in our nearby market and hurraaayyy!!
😀 So Kappa/tapioca makes its visit to my kitchen mostly in every fortnight . This time it was kappa kuzhachathu (in my way ) and my mil’s fish coconut curry.
This kappa ,is something you can have as side dish for rice as well
dish type |
main |
| servings | 4-5 no |
| time taken | 30 minutes |
| level of difficulty | medium |
Kappa Kuzhachathu :
ingredients |
Qty |
| kappa | 1 kg |
| shallots/small onions | 15-20 no , thinly sliced |
| crushed chilli flakes | 1 tbsp or more |
| salt | as needed |
| turmeric powder | 1/4 tsp |
| coconut oil | 2-3 tbsp |
| curry leaves | handful |
Method:
- Clean the tapioca by removing the skin and chop them into small pieces , soak it in water till used.
- Drain the tapioca and Transfer the tapioca into a vessel .Cover with a lid.
- Take a pressure cooker with enough water place the vessel with tapioca and pressure cook for 3-4 whistles or until done.
- Open and mash the tapioca, sprinkle some salt and mash until done.
- Meanwhile, in a heavy bottom pan add coconut oil and once that’s hot add the sliced shallots, and saute to brown /caramelize them.
- Once its , golden brown ,add crushed chilly flakes and saute for 2-3 minutes, followed by turmeric powder.
- Wait for 2 minutes, add the curry leaves and finally add the mashed tapioca and mix well to combine.
- It will take time to combine well, you can also Switch off and continue mixing.
- You can also add 1/4 cup of coconut towards the end and mix well .
Fish Curry :
dish type |
main |
| servings | 4-5 no |
| time taken | 30 minutes |
| level of difficulty | medium |
| fish,curry cut | 1 kg, I used baracuda, u can use pomfret/ seer fish ect |
| shallots | 15 no, thinly sliced |
| coconut grated | 1/2 a coconut |
| fenugreek seeds | a pinch |
| red chilli powder | 1.5 tbsp |
| coriander powder | 1 tbsp |
| turmeric | 1/4 tsp |
| ginger, sliced | 1/2 ” piece |
| green chilli | 2 no, sliced |
| salt | as required |
| water | 1 cup |
| coconut oil | 1-2 tbsp |
| tamarind water | one small gooseberry size, soaked in 1/4 cup of water |
Method :
- Clean the fish well and drain aside.
- In a pan, take the coconut , and half the onions, fenugreek seeds and roast it for 3-4 minutes in medium flame, switch off and add red chilly powder, coriander powder and mix well.
- Once its cooled, add water to make it a smooth paste, set aside.(Do not add more water)
- In a clay pot , take the rest of onions, ginger, turmeric powder, green chilly , curry leaves, and crush everything with hands and add the fish pieces and combine everything.
- Add 3/4 cup of water and let everything come to boil for 3-4 minutes,until the gravy reduce little bit.
- That’s when add tamarind water salt and simmer for few(4-5) more minutes until the fish is cooked well. When the gravy reach the consistency that you need add the coconut paste and simmer for 3-4 minutes.
- Switch off the curry, pour the coconut oil on top of it.
- Let the curry, sit for a while for the flavors to steep in.
- Serve with kappa/rice.
Notes:
- Do not add more water while grinding , it should resemble thick coconut chutney consistency.
- Add salt , only after its boiled once.
until next time, happy cooking!!
lekshmi 🙂