Kappa and Meen Curry
mashed tapioca with a fierce red fish curry, the pairing Kerala argues about
Allergens in Kappa and Meen Curry: fish.
Ingredients
Quantities for 4.
- 800g tapioca, peeled and cubed Yamcassava is what is meant; yam is the closest thing in this pantry
- 500g steaks Fishsardine or kingfish traditionally
- 100g, grated Coconut
- 12 Shallot
- 4 Green Chilli
- 1 tsp Turmeric
- 2 tsp Chilli Powder
- 4 pieces Kokumkudampuli, the smoked fish tamarind, is authentic; kokum is the nearest available
- 1/4 tsp Fenugreek Seeds
- 3 sprigs Curry Leaves
- 4 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Two separate pots. The tapioca is boiled and mashed with coconut; the fish curry is cooked in a clay pot and stays thin and sharp.
- The curry should be aggressively sour and salty. It is a sauce for a bland, starchy partner.
Method
- Boil the tapioca in salted water until a knife slides through, about 25 minutes. Drain well.
- Crush the coconut with half the shallots, the green chilli and turmeric, and mash it through the hot tapioca.
- For the curry, soak the kokum in 200ml warm water.
- Fry the remaining shallots, fenugreek and curry leaves in the coconut oil, add the chilli powder and fry 1 minute.
- Add the kokum with its water, bring to a boil, then slide in the fish and simmer 10 minutes without stirring.Do not stir. Shake the pan instead or the fish breaks up.
- Rest 15 minutes before serving alongside the mashed tapioca.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
The curry keeps 2 days refrigerated and improves overnight. The tapioca is best fresh; it stiffens hard when cold and needs steaming to revive.
Nutrition Medium estimate
One serving of Kappa and Meen Curry (374 g) is about 590 calories, or 158 calories per 100 g.
High protein: 30 g a serving, 20% of the calories
| Per serving374 g | Per 100 g | |
|---|---|---|
| Calories | 590 kcal | 158 kcal |
| Protein | 29.7 g | 8 g |
| Carbohydrate | 62.5 g | 17 g |
| of which sugars | 3.7 g | 1 g |
| Fibre | 11.2 g | 3 g |
| Fat | 24.9 g | 7 g |
| of which saturated | 19.2 g | 5 g |
| of which unsaturated | 3.3 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, kokum. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.