Traditional Kerala Style Fish Curry ,tapioca Preparation With Fine Dining Indian Touch

Tapioca is a starch extracted from the root of plant species Manihot esculenta. This species, native to the Amazon, Brazil, Colombia and Venezuela as well as the Caribbean, Cuba, Puerto

Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, “tapioca plant” “yuca” (you-ca) (not to be confused with yucca). In India it has different names in different regions such as, “Sagudana” (literally, Sagu drops), “Sabudana”(literally, drops of soap), (not to be confused with Sago, which is also commonly known as “Sabudana” in India) and “Kappa.” In kerala (south india )and Vietnam, it is calledbột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago (wikepedia)
fine dining indian picture of kerala kappa meen curry recipe
fine dining indian picture of tapioca fish curry kerala style recipe


Meen curry (kerala style fish curry)
  1.  Anchovies  – 1/2 lb or 1/4 kg ( can substitute with any oily fish )
  2. Diced Red sambar Onions – 1 medium
  3. Diced Tomatoes – 1 big
  4. Green Chillies – 3 or 4
  5. Minced Ginger – 1 tbsp
  6. Minced Garlic – 1 tbsp
  7. Curry Leaves – A sprig
  8. Red Chilly Powder – 2 tsp 
  9. Turmeric Powder – 1/2 tsp
  10. Fenugreek Powder – 1/4 tsp
  11. Tamarind – grape Size
  12. Oil – 2 tbsp
  13. Salt – to taste
  14. Water – as needed


  • Wash and clean the anchovies thoroughly. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the anchovies for 5 minutes. Drain and keep aside.
  • Soak the tamarind in a cup of warm water. Extract the juice and keep aside.
  • Heat 2 tbsp oil in a deep pan. Add the onions and saute until they begin to brown lightly.
  • Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
  • Throw in the diced tomatoes along with salt and cook until the tomatoes are pulpy and mashed.
  • Reduce heat and add chilly powder, turmeric powder and saute for a minute. Sprinkle 1/4 tsp fenugreek powder and stir for a few seconds.
  • Add the tamarind extract along with 1 more cup of water and salt to taste.
  • Increase heat and bring the gravy to a boil.
  • Reduce heat to medium and add the anchovies. Cook covered for 15 minutes swirling the pan occasionally.
  • Switch off the stove and cover the pan. Keep this fish curry for at least 2 hours before serving, so that the fish absorbs all the flavors.
Kappa kaduvaruthatahu ( Tempered tapioca )


  1. Tapioca(Kappa) 500 gm 
  2. Grated coconut ½ cup 
  3. Green chillies 2 
  4. Onion 1 medium chopped small 
  5. Curry leaves 1- 2 sprigs 
  6. Mustard ½ tsp 
  7. Red Dry Chilly 2 
  8. Coconut Oil 1 tbsp


  • Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces
  • In a pressure cooker, cook the tapioca with excess water, turmeric and salt.
  • Turn off the cooker after 1 whistle.
  • Drain away the water.
  • Heat oil in a Kadai. Let the mustard seeds splutter.
  • Add red chilly(vattal mulaku) and then add curry leaves.
  • Add the onions, chilly, ginger and sauté till light brown.
  • Add little salt in the onion mixture. Add the tapioca and the coconut.
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