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Kappa meen – Kerala yellowtail curry with mashed tapioca
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
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