Kappa and meen curry a.k.a tapioca with fish curry is a specialty in Kerala that has been enjoyed for generations. I love the smooth, creamy texture of kappa, and with the right ingredients, it transforms in flavor! Kappa is best enjoyed with some Kerala red fish curry. I have posted fish curry recipes before so you can follow one of those to complement the tapioca 🙂

Time: 

• Prep time – 10 minutes
• Cook time – 30 minutes

Ingredients: 

• Tapioca (Skinned) – 2 cups
• Indian Green Chilli – 2
• Turmeric Powder – 1/4 tsp
• Cumin Seeds – 1/4 tsp
• Pearl Onions (Small Onions) – 3
• Garlic – 4 pods
• Grated Coconut – 1/2 cup
• Mustard Seeds – 1/2 tsp
• Curry Leaves
• Oil – 1 tbsp
• Salt to taste

Method:

1. Heat some water in a pot
2. Add the tapioca and some salt. Cook the tapioca until it is cooked through. Drain excess water and mash the tapioca (If pressure cooking you have to do so for approximately 15 minutes)
3. Grind the coconut, green chilli, turmeric powder, cumin seeds, small onions, and garlic till you have a coarse mixture
4. Add the mixture from Step 3 to the mashed tapioca. Mix well and let this cook for 5 minutes
5. In an another pan, heat the oil. Then add the mustard seeds and curry leaves. Once it splutters pour this over the cooked tapioca and mix well
6. Serve warm with fish curry 🙂