Kappa meen – Kerala fish curry with mashed tapioca

by Alfred Prasad
Return to Recipe
Print

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