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Kitchen Tidbits

Kappa -Meen Curry/ Tapioca- Fish Coconut Curry

Posted on September 18, 2017September 28, 2017

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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:

  1. Clean the tapioca by removing the skin and chop them into small pieces , soak it in water till used.
  2. Drain the tapioca and Transfer  the tapioca into a vessel .Cover with  a lid.
  3. Take a pressure cooker with enough water place the vessel with tapioca and pressure cook for 3-4 whistles or until done.
  4. Open and mash the tapioca, sprinkle some salt  and mash until done.
  5. Meanwhile, in a heavy bottom pan add coconut oil and once that’s hot add the sliced shallots, and saute to brown /caramelize them.
  6. Once its , golden brown ,add crushed chilly flakes and saute for 2-3 minutes, followed by turmeric powder.
  7. Wait for 2 minutes,  add the curry leaves  and finally add the mashed tapioca and mix well to combine.
  8. It will take time to combine well,  you can also Switch off and continue mixing.
  9. 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 :

  1. Clean the fish well and drain aside.
  2. 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.
  3. Once its cooled, add water to make it a smooth paste, set aside.(Do not add more water)
  4. 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.
  5. Add 3/4 cup of water and let everything come to boil for 3-4 minutes,until the gravy reduce little bit.
  6. 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.
  7. Switch off the curry, pour the coconut oil on top of it.
  8. Let the curry, sit for a while for the flavors to steep in.
  9. Serve with kappa/rice.


DSC_3607_Fotor

Notes:

  1. Do not add more water while grinding , it should resemble  thick coconut chutney consistency.
  2. Add salt , only after its boiled once.

until next time, happy cooking!!

lekshmi  🙂

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