Kappa and meen curry

Serves 4 · 50 min

You need

• 1 kg tapioca (kappa), peeled and cubed
• 500 g fish, 3 tbsp Tasteio Fish Masala
• ½ tsp Tasteio Turmeric Powder
• ½ cup grated coconut, 3 shallots, 2 green chillies
• Kudampuli, coconut oil, mustard, curry leaves, salt

Method

1. Boil the tapioca with turmeric and salt until soft, then drain.
2. Crush coconut, shallots and green chillies; mix into the tapioca and mash lightly.
3. Temper mustard and curry leaves in coconut oil and pour over the kappa.
4. For the curry: cook the Fish Masala with kudampuli water, then simmer the fish for 10–12 minutes.
5. Serve the kappa hot with the fish curry on the side.

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Photo: “Kappayum meenum” by Rahul Raveendran, Wikimedia Commons, CC BY-SA 4.0.