Kappa meen – Keralan fish curry with mashed tapioca

by Alfred Prasad
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servings4
1 hour 10 minutes

Ingredients

Meen curry

  • 500g of kingfish, cut into 1 inch cubes
  • 4 kudampuli, (tamarind) or 1 tsp tamarind paste
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 10 shallots, finely sliced
  • 6 garlic cloves, sliced
  • 1 knob of fresh ginger, 2 inches in length, cut into julienne
  • 3 green chillies, slit
  • 1 curry leaf, sprig
  • 2 tbsp of Kashmiri chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tbsp of coconut oil
  • salt

Kappa

  • 2 tapioca tubers, (kappa), washed, peeled and cut into cubes
  • 1/2 tsp turmeric powder
  • 100g of coconut, grated
  • 2 green chillies, finely chopped
  • 1 small red onion, or shallot, finely chopped
  • 2 tbsp of coconut powder
  • 1 tsp mustard seeds
  • 2 dried red chillies, broken up
  • 2 curry leaves, sprigs
  • 1 tbsp of coconut oil
  • salt

Method

1
Begin by preparing the 'kappa', or tapioca tuber. Add the tapioca to a large saucepan with enough water to cover. Bring to the boil, then drain. Once again, fill the pan with just enough cold water to cover the tapioca, add the salt and turmeric and cook until tender once pierced, approximately 12-15 minutes
  • 2 tapioca tubers, (kappa), washed, peeled and cut into cubes
  • salt
  • 1/2 tsp turmeric powder
2
Grind the grated coconut, chillies, onion and turmeric powder together with a pinch of salt. Add the mixture to the pan with the cooked tapioca and combine well over a medium heat for 2 minutes. Check the seasoning, add the coconut powder and mix well
  • 100g of coconut, grated
  • 2 green chillies, finely chopped
  • 1 small red onion, or shallot, finely chopped
  • salt
  • 2 tbsp of coconut powder
3
Place a small wok over a medium-high heat and add the oil. Once the oil is hot, add the mustard seeds and once they start to pop, add the dried chillies and curry leaves, stirring quickly to combine. Then, pour into the semi-mashed kappa, mix well to combine and set aside
  • 1 tsp mustard seeds
  • 1 tbsp of coconut oil
  • 2 dried red chillies, broken up
  • 2 curry leaves
4
To prepare the curry, clean the kingfish and cut into medium-sized pieces. Soak the kudampuli in a cup of warm water and set aside
  • 500g of kingfish, cut into 1 inch cubes
  • 4 kudampuli, (tamarind) or 1 tsp tamarind paste
5
Place a saucepan over a medium-high heat and add the oil. Once the oil is hot, add the mustard seeds and once they start to pop, add the fenugreek seeds, shallots, garlic, ginger, green chillies, curry leaves and salt. Sauté until the shallots are soft
  • 2 tbsp of coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 10 shallots, finely sliced
  • 6 garlic cloves, sliced
  • 1 knob of fresh ginger, 2 inches in length, cut into julienne
  • 3 green chillies, slit
  • 1 curry leaf
  • salt
6
Prepare a paste by stirring together the chilli powder, ground coriander, ground turmeric and 1 tablespoon of water in a small bowl. Add to the saucepan and fry over a low heat until the oil separates
  • 2 tbsp of Kashmiri chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
7
Add the soaked kudampuli, along with the water it was soaked in, or 1 tsp of tamarind paste and 1 cup of water. Bring to the boil, add the fish and cook over a medium heat until the fish is cooked, approximately 5 minutes. Set aside for approximately 20 minutes
8
Before serving, reheat the curry on the hob until warmed through
9
Divide the hot kappa and fish curry into 2 separate dishes and place on the table to share