Kappa and Kerala Fish Curry

Tapioca is known as Kappa in Malayalam. Tapioca traces its  origin to Northern Brazil. It was introduced by the Portuguese into other parts of the world, including India. An interesting fact I recently came across was that Sagudani or Sabudani  or Sabakki are actually Tapioka pearls!

Kappa with fish curry is a very popular dish in Kerala. Here I present my recipe to you :)

Preparation time : 15 minutes

Cooking time : 30 minutes

For the Kappa:

Kappa - 1/2 kg

Salt - to taste

Dry red chillies - 3-4

Curry leaves - 2 sprigs

Mustard seeds - 1 tsp

Turmeric - 3/4 tsp

Oil - 1 tbsp

For the Fish Curry:

Fish - 500 gm, sliced (Here, I have used Kari meen-Pearl spot)

Shallots - 10, finely chopped

Ginger - 1 1/2 '' piece

Garlic- 12 cloves

Mustard seeds - 1 tsp

Curry leaves - 2 sprig

Kashmiri red chillies - 9-10

Fennel seeds- 1/4 tsp

Turmeric powder - 1/2 tsp

Tamarind pulp -3-4 pieces

Coconut oil - 3 tbsp

Method:

For Preparing Kappa:

1. Clean and cut the kappa into cubes.

2. Boil them with turmeric powder and salt with just enough water cook in a pressure cooker.

3. When it is cooked, drain off  the excess water. Keep aside.

4. In a kadai, heat coconut oil. Add mustard seeds, dry red chillies and curry leaves and saute for 3-4 minutes. Then , pour it over the prepared kappa.

5. Serve with Kerala fish curry.

For the Fish curry:

1. Soak the dry red chillies in water for 10 minutes. Then beat them along with  fennel seeds to a fine paste.

2. Heat 1 tbsp oil in an earthen pot.  Add the mustard seeds and when they begin to splutter,  add the curry leaves. Then add the shallots and saute for 2-3 minutes.

3. Now, add the crushed ginger and garlic. Keep stirring for a couple of minutes.

4. Add the ground paste and turmeric and till the oil leaves from the sides.

5. Add salt to taste and the tamarind pulp and half a cup of water. Close and let it boil for 1-2 minutes.

6. Slowly, put in the fish slices in the boiling masala. You can add a couple of curry leaves also.

7. Cover and cook till gravy is thick. Then, pour 2 tbsp of coconut oil on top and remove from fire.

8. Serve with  prepared Kappa.

Note: I usually prepare this gravy overnight and take it for lunch.  It tastes better that way!

An image of raw tapioka: