Name: Kappa Meen Curry (fish Curry)
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Tapioca (chop into small pieces, Kappa); ½ cup Grated Coconut; ½ tsp Cumin seeds (Jeerakam); 2 nos Green chillies; ½ tsp Turmeric powder; 3 nos Garlic cloves; Curry leaves (Few); Salt (As reqd); 1 kg King Fish; 2 tbsp Chilly powder; 1/2 tsp Turmeric powder; 1/2 tsp Fenugreek seeds (Uluva/Methi); 1 tsp Mustard seeds; 4 nos Shallots(Kunjulli) (Sliced, Kunjulli); 6 cloves Garlic (crushed); 1/2 inch piece Ginger (chopped); 4 pieces Kukum Star(Kudam Puli) ((Soaked in salt water)); 1/4 cup Coconut oil; 5 sprigs Curry leaves; Salt (As reqd); 6 nos Split green chilies; 1 tbsp Paprika; 3 cups Water

Kappa Meen Curry (fish Curry)

Kappa Meen Curry is a traditional dish of Kerala, the combination of these 2 dishes are really delicious. Kappa Fish Curry is a very nutritious food for common people. Tapioca is a common dish in Kerala and we prepare this in many ways like stir fry, chips and as a main course. The delicate flavor of Kappa (tapioca) along with generous helpings of spicy and flavorful Fish Curry has been a favorite for ages. The boiled Kappa soaks in the masala mix of the fish and makes for a sumptuous meal. This recipe has been compiled keeping in mind the various regional varieties of the dish and will definitely enliven your meal.

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Prep Time 30 mins

Total Time 30 mins

Course Main Course

Cuisine Kerala

Servings people

Ingredients

Ingredients for preparing Kappa Puzhukku:

500 g Tapioca chop into small pieces, Kappa
½ cup Grated Coconut
½ tsp Cumin seeds Jeerakam
2 nos Green chillies
½ tsp Turmeric powder
3 nos Garlic cloves
Curry leaves Few
Salt As reqd

Ingredients for preparing Meen Curry (fish curry):

1 kg King Fish
2 tbsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds Uluva/Methi
1 tsp Mustard seeds
4 nos Shallots(Kunjulli) Sliced, Kunjulli
6 cloves Garlic crushed
1/2 inch piece Ginger chopped
4 pieces Kukum Star(Kudam Puli) (Soaked in salt water)
1/4 cup Coconut oil
5 sprigs Curry leaves
Salt As reqd
6 nos Split green chilies
1 tbsp Paprika
3 cups Water

Instructions

Preparation of Kappa: Cook tapioca pieces along with salt in a pressure cooker, till it is done.
Drain off the excess water.
Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.
Heat oil in a pan.
Add cooked tapioca pieces and the coconut mixture and allow it to cook.
Stir well till all the water gets evaporated and it becomes dry.
Preparation of Meen Curry: For preparing gravy: Crush shallots, green chilly and ginger and keep this aside. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.
Add mustard seeds and when they splutter, add cumin seeds, few curry leaves and the ginger mixture. Saute for a few minutes in low flame.
Next, add turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
When the oil begins to clear, add half a cup of `kukum soaked water' and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy: Take a fairly large frying pan.
Prepare a bed of curry leaves.
Arrange the pieces of fish on this bed.
Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir. The dish is ready.

Notes

You can explore this dishMeen Mulakittathu
You can also visit Bengali Fish Curry

Tried this recipe?Let us know how it was!

Kappa Meen Curry | Kappa Fish Curry