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Sunday, May 6, 2012

Kappa vevichathu and meen curry (Cooked tapioca with fish curry)

The very special favourite of almost all keralites. Eventhough amma makes it rare at home now, I make it here almost all weekends. These kind of food keeps us close to the native land.  So enjoyed another weekend with this lunch and a beauty sleep. Have a great week ahead!

You need
  1. Tapioca/Kappa - 1/2 kg
  2. Grated coconut - 1/2 cup
  3. Green chilli - 3 
  4. Garlic - 3 cloves 
  5. Cumin seeds - 1/2 tsp
  6. Turmeric powder - 1/2 tsp
  7. Salt to taste

  • Peel the brown and pink skin of tapioca
  • Cut into small pieces. Remove the fibre in the middle
  • In a deep vessel cook the tapioca with lots of water and salt. 
  • Once cooked well, drain all the water.
  • Mash the tapioca.(I didn't mash as we like it as pieces)
  • Grind together all ingredients from 2-7 and mix to the above. 
  • Cook covered on slow flame 5-7 minutes. 
  • Temper with below
For tempering
  • Oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Shallots sliced - 3 nos.
  • Dry red chilli - 2 nos.
  • Heat oil
  • Once hot add mustard seeds and let it splutter
  • Add sliced shallots and let it turn light brown.
  • Add dry red chilli and mix and switch off the flame.
  • Pour over the cooked tapioca. 

For fish curry
  1. King fish/Any fish of your choice - 1/2 kg cut into small pieces
  2. Coconut oil - 2 tsp
  3. Mustard seed - 1/2 tsp
  4. Fenugreek seeds - 1/4 tsp
  5. Garlic - 2 cloves chopped
  6. Ginger - 1 small piece chopped
  7. Green chilli - 1 chopped
  8. Turmeric powder - 1/2 tsp
  9. Kashmiri chilli powder - 2 tsp
  10. Kudampuli (Gamboge) - 2 pieces
  11. Water - 2 and 1/2 cups

  • Heat oil in a curry chatti (An earthern ware used in kerala. It gives the curry the special taste than the once made in a normal vessel)
  • Add mustard seeds and let it splutter
  • Add fenugreek and let it turn light brown.
  • Add chopped ginger, garlic and green chilli.
  • When the above ingredients turn light brown, add turmeric powder and chilli powder. 
  • Add salt to taste at this stage and mix well.
  • Add water and kudampuli (gamboge). Let it boil.
  • Check for taste and adjust the salt and tangyness. (Add more kudampuli if required.)
  • Add the fish pieces and lower the flame. Let it cook with the cover little open for 15-20 minutes. 
  • Leave it open on slow flame for 5 minutes. You'll find a layer of oil on top. It depends on the fish you use for cooking and the oil added. 
  • Serve with kappa or rice. We love it with dosa/idli/appam/ANYTHING!

  • I use kashmiri chilli powder to make fish curry. It makes the curry less spicy at the sametime thick and colourful.
  • Kudampuli/Gamboge is the special ingredient for this curry and can be found in Indian stores. You won't get the same taste if you replace it with tamarind. 

  • Fish curry gets it great taste when made in earthen ware, but you can try this in a normal nonstick pan as well


  1. Absolutely yummy comfort food :)

  2. lovely authentic recipe......really nice..have a wonderul week ahead

  3. Reshmi.........adipoli aayittunde.......lovely combo..........

  4. Interesting dish..loved it.

  5. Looks yum

  6. I love kappa vevichchathu. It was a regular item for after school snacks in my house. Lovely photos.

  7. they look so juicy .. awesome and thanks for sharing

  8. Love this at any time.....

  9. Wow..have really no words to say how amazing it very tempting..reminds me of mom's kappa and meen curry.

  10. An all time favourite.....

  11. Love your recipes Reshmi,, downright Indian and good. I have nominated you and your blog for the One Lovely Blog Award. Do check it out on my space. Thanks for being an inspiration!


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