Kappa Meen Curry | Kappa Fish Curry

by MiaVarghese
Kappa Meen Curry/ Kappa Fish Curry
Kappa Meen Curry is a traditional dish of Kerala, the combination of these 2 dishes are really delicious. Kappa Fish Curry is a very nutritious food for common people. Tapioca is a common dish in Kerala and we prepare this in many ways like stir fry, chips and as a main course. The delicate flavor of Kappa (tapioca) along with generous helpings of spicy and flavorful Fish Curry has been a favorite for ages. The boiled Kappa soaks in the masala mix of the fish and makes for a sumptuous meal. This recipe has been compiled keeping in mind the various regional varieties of the dish and will definitely enliven your meal.
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Kappa Meen Curry/ Kappa Fish Curry
Votes: 2
Rating: 5
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Ingredients for preparing Kappa Puzhukku:
Ingredients for preparing Meen Curry (fish curry):
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Ingredients for preparing Kappa Puzhukku:
Ingredients for preparing Meen Curry (fish curry):
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook tapioca pieces along with salt in a pressure cooker, till it is done.
  2. Drain off the excess water.
  3. Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.
  4. Heat oil in a pan.
  5. Add cooked tapioca pieces and the coconut mixture and allow it to cook.
  6. Stir well, till all the water gets evaporated and it becomes dry.
  7. 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.
  8. Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.
  9. Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
  10. 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.
  11. Add salt and cook until the gravy is thick. Keep this aside.
  12. For cooking the fish in the gravy: 1)Take a fairly large frying pan.
  13. Prepare a bed of curry leaves.
  14. Arrange the pieces of fish on this bed.
  15. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
  16. Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.
Recipe Notes

You can explore this dishMeen Mulakittathu
You can also visit Bengali Fish Curry

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