Kappa Puzhukku with Meen Curry ~ Mashed Tapioca with Fish Curry

Kappa(tapioca) puzhukku is one of the most popular dishes in Kerala. Cooked tapioca is blended with coconut and other spices to create this delicious dish which is most often served with a spicy, tangy fish curry. The two dishes together are no doubt a 'Match made in Heaven'.

Kappa Puzhukku

Ingredients:

1 kg kappa/ tapioca

1/2tsp turmeric powder

1cup fresh grated coconut

2tsp cumin seeds

8 dry red chillies or to taste

3-4 big garlic cloves

1sprig curry leaves

salt to taste

1tsp coconut oil

Method:

Peel the tapioca and cut into small pieces. Wash it well in several changes of water.

Cook the tapioca in lots of water adding salt and turmeric powder till its soft. When done drain out excess water. 

Grind together the coconut, chillies, cumin seeds and garlic with a little water to a coarse paste.

Add the coconut paste and curry leaves to the tapioca and cook on medium heat. Mash the tapioca when stirring. 

Check the salt and cook till all the ingredients are well blended.

Stir in the coconut oil and serve hot with fish curry.

Fish Curry

Ingredients:

500 gms fish (king fish/ mackerel/ tilapia)

1 1/2tbs ginger garlic paste

1/2tsp turmeric powder

3/4cup fresh grated coconut

8 red chillies or to taste ( I used 4 spicy chillies and 4 kashmiri chillies. The kashmiri chillies are not spicy but give a good colour to the gravy)

1tbs coriander seeds

1/4tsp fenugreek seeds(methi seeds)

5 small red pearl onions/ shallots, sliced

1sprig curry leaves

1 big piece Kudam puli (gamboge), torn into 2-3 pieces

1tsp coconut oil

Method:

Clean the fish and mix in the ginger garlic paste, turmeric powder and some salt. Let it marinate for at least an hour.

In the mean time dry roast the coconut, red chillies. coriander seeds and fenugreek seeds.

When the coconut just begins to change colour add the the sliced onions and roast till the coconut is browned.

Cool and grind to a smooth paste adding water as required.

Add the coconut paste, curry leaves and the kudam-puli/ gamboge to the fish. Add enough water and swirl the pan to mix. Bring to a boil on medium heat. Cover and cook for about 8-10mins till done. Swirl the pan from time to time, do not stir or the fish pieces may break.

Remove from heat and mix in the coconut oil.

This curry tastes best when allowed to rest for a few hours and even better the following day.