Kappa meen – Kerala fish curry with mashed tapioca
by Alfred Prasad
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Ingredients
Fish & Shellfish
500g of kingfish, cut into 1 inch cubes
Spices & Dried Herbs
4 kudampuli, (tamarind) or 1 tsp tamarind paste
1 tsp mustard seeds
1/4 tsp fenugreek seeds
3 green chillies, slit
1 curry leaf, sprig
2 tbsp of Kashmiri chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp turmeric powder
2 green chillies, finely chopped
1 tsp mustard seeds
2 dried red chillies, broken up
2 curry leaves, sprigs
Fruit & Vegetables
10 shallots, finely sliced
6 garlic cloves, sliced
2 tapioca tubers, (kappa), washed, peeled and cut into cubes
1 small red onion, or shallot, finely chopped
Salad & Fresh Herbs
1 knob of fresh ginger, 2 inches in length, cut into julienne
Speciality Ingredients
2 tbsp of coconut oil
2 tbsp of coconut powder
1 tbsp of coconut oil
Store Cupboard
salt
100g of coconut, grated
salt