Tapioca and Fish Curry |Kappa meen curry2012-03-17
- Yield: 1
- Servings: 4
- Prep Time: 45m
- Cook Time: 45m
- Ready In: 45m
Tapioca and Fish Curry |Kappa meen curry
Spicy fish curry with tapioca
Tapioca and fish curry is a famous dish of Kerala it is known as Kappa meen curry. Tapioca is a common dish in Kerala and we prepare this in many ways like stir fry, chips and as a main course. Here I cooked tapioca with water and served with fish curry. I have used sardine (mathi) for making fish curry here. Hope you all will like this recipe
1/2 kg of kappa/Tapioca
Water as needed
Salt to taste
10 no of Mathi(Sardine)
10 no of Shallots
3 no of Green chilli
3 no of Tomato
1 tsbp. of Ginger garlic paste
1 spn. of Chilli powder(Kashmiri chilli)
1/2 spn. of Turmeric powder
1 lemon sized Tamarind
3 springs of Curry leaves
Salt to taste
2 tbsp. of Oil
Cut and wash tapioca.
Pressure cook by adding 3 cups of water and little salt till 2 whistle in medium flame.
Strain through a sieve and keep aside.
Soak the tamarind in 1/2 a cup of hot water for 10 minutes.Mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp.Keep it aside.
Heat oil in a pan.
Add ginger garlic paste(or you can add crushed ginger and garlic).Sauté till raw smell goes off.
Add chopped onion, green chilli and curry leaves. Fry well till golden color.
Add chopped tomato and stir well.
When tomatoes get mushy, add chilli powder and turmeric powder. Sauté for 1 min.
Add tamarind juice and 1 cup of water(250ml).(add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
When the curry get boiled, add fish and cook for 5-7 min.Do not cover the pan at any time during the cooking.
Remove from flame.