Kappa Kuzhachathum Meen curryum/ Mashed tapioca and fish curry (Serves 4)

There is little doubt that the combination of Kappa and Meen curry enjoys the status of being the signature dish of Kerala. It is healthy, have the key nutrients in the right proportion and is accessible to all. Once considered the main fuel of the working class, this dish now enjoys a cosmopolitan status and has slowly found its way from the road side thattukadas to the five star hotels..

Kappa/ Tapioca 1 kg
Green chilly 3 nos, slit
Shallots 8-10 nos
Turmeric powder 1 tsp
Grated coconut ¾ cup
Water 2 cups
Curry leaves 2 sprigs
Salt as needed

Preparation

Peel off the skin from Tapioca and cut to small pieces. Wash well and cook with lot of water for about 15 minutes. Drain and add 2 cups water and salt and cook until 90% of the water is evaporated. Mash the tapioca slightly and set aside. Pulse together, shallots, coconut, green chilly, curry leaves and turmeric powder. Add this to the cooked tapioca and mix well to combine. Enjoy with meen curry..

Meen curry/ Fish curry for Kappa/ Tapioca

Fresh fish ½ kg, (I used salmon) cut to medium pieces
Shallots 6-8 nos, thinly sliced
Ginger 1 ½ TBSP, minced
Garlic 1 ½ TBSP, minced
Red chilly powder 2 TBSP
Turmeric powder ½ tsp
Fenugreek seeds ½ tsp
Gamboge (Kudam puli) 3 nos
Water 2 cups
Oil 2 TBSP
Curry leaves 2 sprigs
Mustard seeds ½ tsp
Dry red chilly 2 nos
Salt as needed

Preparation

Heat oil in an earthen pot or in a deep bottom pan. Add fenugreek seeds and cook for a minute. Add minced ginger and garlic. Sauté until raw smell goes off. Add thinly sliced shallots and sauté till translucent. Reduce flame and add red chilly powder, turmeric powder and a TBSP water. Cook  well until the raw smell from powders is completely gone. Add water, salt and gamboge and cook till curry starts to boil. Layer the fish pieces evenly and add the curry leaves. Cover and cook in medium heat till the fish pieces are cooked well. Open lid and cook until gravy thickens for few minutes. Switch off the flame, when oil starts to separate from the sides of the pan. In another pan, add oil and splutter mustard seeds and red chilly. Pour this over the curry and serve with mashed tapioca…

Cheers!!!
Suji