Malabar Kappa Meen Curry

Cuisines

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Recipe

Ingredients

	500 grams	Tapioca , peeled and cubed
	250 grams	Fish , cleaned and cut into pieces
	1 cup	Coconut , grated
	5	Shallot , finely sliced
	5	Red Chili , dried
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	2	Green Chili , slit
	1 tablespoon	Tamarind , pulp
	2 tablespoons	Coconut oil
	1 sprig	Curry Leaf
	—	Salt , to taste

Instructions

1. 1 Boil the kappa (tapioca) in water with a little salt until soft, then drain and set aside.
2. 2 Grind the grated coconut, shallots, dried red chilies, turmeric powder, red chili powder, and coriander powder into a smooth paste.
3. 3 Heat coconut oil in a pan and add mustard seeds. When they splutter, add fenugreek seeds and curry leaves.
4. 4 Add the ground coconut paste to the pan and sauté for a few minutes until the raw smell disappears.
5. 5 Add the fish pieces, green chilies, and tamarind pulp to the pan. Mix well.
6. 6 Add a cup of water and salt to taste. Cover and cook until the fish is done.
7. 7 Add the boiled kappa to the fish curry and mix gently. Cook for another 5 minutes to let the flavors combine.
8. 8 Serve hot with rice or as a standalone dish.