Malabar Kappa Meen Curry

Cuisines

Best for

Recipe

Ingredients

500 grams	kappa (tapioca), peeled and cubed
250 grams	fish (preferably kingfish or mackerel), cleaned and cut into pieces
1 cup	grated coconut
5	shallots
5	dried red chilies
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	coriander powder
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
2	green chilies, slit
1 tablespoon	tamarind pulp
2 tablespoons	coconut oil
1 sprig	curry leaves
—	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.