Prepare time: 15 mins
Cook: 30 mins
Serves: 4 Persons


For Kappa

  • 2 Tapioca (cubed)To cook tapioca Water
  • Little Salt

To Grind:

  • 1 Coconut
  • 1 Cumin seeds
  • 2 Garlic
  • 1-2 Green chilli
  • 1/4-1/2 tsp Turmeric powder
  • to taste Salt

For tempering:

  • 2 tbsp Coconut oil/Vegetable oil
  • 1 tsp Mustard seeds
  • 3 small Onions, finely chopped
  • 3 Red dry whole chilli
  • 1 sprig Curry leaves

For Fish Curry

  • 250 gms White fish (cut into cubes)
  • 1 medium Onion
  • 1 medium Tomato
  • 6-8 Garlic cloves
  • 2 Fresh green chillies (deseeded), 
  • sliced6 tbsp Oil1/2 cup 
  • Fresh coconut paste
  • 1/4 tsp Red chilli paste
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt
  • 2 Whole dry red chillies
  • 1/2 tsp Black mustard seeds
  • 8-10 Curry leaves
  • 1/2 cup Tamarind extract
  • 1 cup Water

Directions For Making Kappa and Fish Curry


  1. Peel off the skin from the tapiocas, cut into cubes, wash under running water.
  2. Boil the tapiocas along with water and little salt until it turns tender and well cooked.
  3. Drain the water and keep aside.
  4. In a blender, grind the mentioned “to grind ingredients” to a coarse paste.
  5. In a large saucepan, add the cooked tapiocas and the ground paste.
  6. Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
  7. If you want you could slightly mash the tapiocas using a wooden spoon.
  8. Remove from the heat and keep aside covered.
  9. Heat a small pan over medium heat, add oil.
  10. When the oil gets hot, add mustard seeds and let it splutter.
  11. Add the chopped small onions and saute for a few minutes.
  12. Add dry red chilies and curry leaves, saute till onions have turned brown.
  13. Pour this tempering onto the cooked tapioca.
  14. Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.

Fish Curry

  1. Make a paste of onion, tomatoes, garlic and green chillies. Keep aside.
  2. Heat oil in a pan. Add coconut paste and cook until golden brown.
  3. Add dry spices and cook for about 3 minutes, keep stirring.
  4. Remove from heat and keep aside.
  5. Heat the remaining oil in another saucepan.
  6. Add whole red chillies, curry leaves and mustard seeds.
  7. Fry until the seeds start spluttering.
  8. Add onion paste and fry until brown.
  9. Add the cooked coconut paste, tamarind extract and a cup of water.
  10. Stir well and bring to a boil.
  11. Add fish pieces and simmer for about 10 minutes.
  12. Serve hot along with your favorite Kappa and boiled rice.

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