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 g
  • Green chillies 4 Nos.
  • Salt 1 tsp
  • Cooking oil 1 tbsp
  • For Masala

  • Coconut scrappings 2 cups

  • Turmeric powder 1/2 tsp

  • Red chilly powder 1 tsp

  • Garlics 1 clove

    For Seasoning

  • Mustard seeds 1 tsp

  • Cummin seeds 1/2 tsp.

  • Onion sliced 1 tbsp.

  • Curry leaves 1 bunch


  • 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.

    Return from Tapioca Fish Curry to South Indian Cuisine