Entree: India – Kerala Malabar – കപ്പയും മീൻ കറി ➤ Kappayum Meen Kari (Boiled cassava with tangy coconut fish curry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- For the kappa (tapioca):
  - 1.5 lb (680 g) raw cassava (tapioca), peeled and cut into 1-inch (2–3 cm) pieces
  - Water for boiling
  - 1 tsp (5 g) salt, or to taste
  - 2 tbsp (30 ml) freshly grated coconut (optional) for serving
  - 1 tbsp (15 ml) coconut oil (optional) for finishing
- For the meen curry:
  - 1.5 lb (680 g) firm white fish (kingfish, seer, or similar), cut into 6 portions
  - 1 cup (240 ml) thin coconut milk (or water for the cooking base)
  - 1 cup (240 ml) thick coconut milk, added near end
  - 2 tbsp (30 ml) coconut oil or vegetable oil
  - 1 tsp (5 g) mustard seeds
  - 1 sprig (approx. 1 g) curry leaves
  - 8–10 small shallots or 1 small onion (about 100 g), thinly sliced
  - 2 cloves (6 g) garlic, crushed
  - 1-inch (2.5 cm) piece ginger, minced (about 10 g)
  - 2–3 dried red chilies or 2 green chilies, slit (adjust to heat)
  - 2 tsp (8 g) Kashmiri red chili powder (for color and mild heat) or regular red chili powder to taste
  - 1 tsp (3 g) turmeric powder
  - 2 tsp (6 g) coriander powder
  - 1 tbsp (15 ml) tamarind concentrate or 2 tbsp (30 ml) tamarind water (adjust sourness)
  - 1 tsp (5 g) salt, or to taste
  - 1 tbsp (15 g) grated coconut (for a quick paste, optional)
  - 1/2 tsp (2 g) fenugreek seeds, lightly crushed (optional, traditional touch)

Instructions

1. Cook the kappa: Place cassava pieces in a pot and cover with water and 1 tsp salt. Bring to a boil, then simmer 15–20 minutes until fork-tender. Drain well and mash slightly with a fork or wooden spoon; if using, mix in 2 tbsp grated coconut and 1 tbsp coconut oil. Keep warm.
2. Prepare curry base: Heat coconut oil in a heavy pan over medium heat. Add mustard seeds and let them pop, then add curry leaves, sliced shallots, garlic, ginger and dried chilies. Sauté until shallots are soft and translucent, about 5–7 minutes.
3. Toast spices: Add turmeric, chili powder, coriander powder and crushed fenugreek (if using). Cook 1 minute until aromatic. If using grated coconut for a paste, add it now and cook briefly.
4. Build the sauce: Pour in thin coconut milk (or water) and bring to a gentle simmer. Stir in tamarind concentrate and adjust salt. Simmer 5 minutes to marry flavors.
5. Add fish: Gently slide fish portions into simmering sauce, cover and poach over low heat 8–10 minutes until fish is cooked through. Do not stir vigorously to avoid breaking the fish.
6. Finish with thick coconut milk: Lower heat and stir in thick coconut milk; warm through without boiling for 2–3 minutes. Adjust seasoning and sourness.
7. Serve: Plate warm kappa alongside portions of meen curry, spooning sauce over the cassava. Garnish with fresh curry leaves or a drizzle of coconut oil if desired.