If there is a state food for Kerala then it definetly has to be Kappa. The humble Tapioca is perhaps the most loved of food in Kerala, and my husband and I are no different. And if the kappa is served with fish curry we malayalees are in foodie heaven. That is how special this poor man’s food is to us and today I am going to share the recipe for Kappa and fish curry.
Back home in India we have the bother with cleaning the kappa which is a slightly time consuming process, after I came to Doha I discovered the magic of Frozen Kappa. When it comes to food I am a traditionalist and prefer fresh to frozen but for convenience sake I started using frozen tapioca. Enough of talking lets get to business. Over to the recipe.
Tapioca – 1/2 kg
Turmeric Powder – 1/2 tsp
Salt – as needed
Grated Coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Green Chillies – 4
Garlic pods – 2 (large)
Coconut oil – a little
Mustard Seeds – 1 tsp
Curry leaves – a sprig
Chopped Shallots – 3-4 (sliced)
Dried red Chillies – 3 (torn to pieces)
Cook the tapioca in a pan with water enough to cover it. When kappa is cooked add salt and strain and keep aside. Grind coarsely the coconut, cumin seeds, green chillies, and garlic. Now add turmeric powder and the ground mixture to the tapioca and mix well. Heat oil in a pan and allow mustard seeds to splutter. Add shallots, red chillies and curry leaves into it and pour the mixture into tapioca. Mix it well, some people prefer it totally mashed, but my husband and I don’t.
Serve hot with fish curry or chicken curry.
If you want to see properly mashed Tapioca with fish curry check out my favourite blogger Annita’s version.
Coming soon is Kottayam style Meen vevichathu to have with Kappa. Till we meet again hasta la vista baby