One of the authentic Kerala dishes has been Kappa and Meen curry (Tapioca or yuca root and fish curry), devoured by all hard core non- veggies with high enthusiasm. Though nowadays you could come across tapioca being served along with beef or chicken, tapioca with fish curry is the most delicious and the most commonly served combination. Check out the exclusive recipe here.
Ingredients
Tapioca, cubed- 2Water- to cook tapiocaSalt- little
To grind:
Coconut, grated- 1 cup
Cumin seeds- 1 tsp
Garlic, chopped- 2 cloves
Green chili- 1 or 2
Turmeric powder- 1/4 to 1/2 tsp
Salt- to taste
Water- enough to grind into a coarse paste
For tempering:
Coconut oil or vegetable oil- 2 tbsp
Mustard seeds- 1 tsp
Small onions, chopped small- 3
Red dry whole chili- 3
Curry leaves- 1 sprig
Instruction
Peel off the skin from the tapiocas, cut into cubes, wash under running water.Boil the tapiocas along with water and little salt until it turns tender and well cooked.Drain the water and keep aside.
In a blender, grind the above mentioned “to grind ingredients” to a coarse paste.
In a large saucepan, add the cooked tapiocas and the ground paste.
Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
If you want you could slightly mash the tapiocas using a wooden spoon.
Remove from the heat and keep aside covered.Heat a small pan over medium heat, add oil.When the oil gets hot, add mustard seeds and let it splutter.Add the chopped small onions and saute for a few minutes.Add dry red chilies and curry leaves, saute till onions have turned brown.Pour this tempering onto the cooked tapioca.
Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.Serve warm along with your favorite fish curry.
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