Cook tapioca pieces along with salt in a pressure cooker, till it is done.
Drain off the excess water.
Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.
Add cooked tapioca pieces and the coconut mixture and allow it to cook.
Stir well, till all the water gets evaporated and it becomes dry.
Preparation of Meen Curry:
For preparing gravy:
1)Crush onion, green chilly and ginger. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.
Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.
Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
1)Take a fairly large frying pan.
Prepare a bed of curry leaves.
Arrange the pieces of fish on this bed.
Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.