Tapioca and Fish Curry
Kappa Meen curry Tapioca Fish curry is a great combination of Kerala cuisine. Locally it is called as Kappa and Meen. Items required Tapioca (Kappa) 500 gGreen chillies 4 Nos. Salt 1 tsp Cooking oil 1 tbsp For Masala Coconut scrappings 2 cupsTurmeric powder 1/2 tspRed chilly powder 1 tspGarlics 1 clove For Seasoning Mustard seeds 1 tspCummin seeds 1/2 tsp.Onion sliced 1 tbsp.Curry leaves 1 bunchPreparation Peel out the thick skin of tapioca and clean it well. Cut into small pieces.Pressure cook the tapioca pieces in 3 cups water, for about 10 minutes, and then drain the water.Heat one tbps. oil in a frying pan. Add the mustard seeds. When it splutters, add cummin seeds, onion pieces, curry leaves, and green chillies (cut in lengthwise). Add cooked tapioca and stir well. Crush the masala above and then add it to the curry. Mix altogether and stir well. Cook in slow heat for about 8 minutes and remove from the fire. This tapioca dish can be eaten alone, but with Fish curry it tastes yummy.
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