Share on Pinterest
Share with your friends


Tapioca and Fish Curry(Kappa meen curry)

  • Yield : 1
  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 45m
Share on Pinterest
Share with your friends


Tapioca and Fish Curry(Kappa meen curry)

Spicy fish curry with tapioca



1/2 kg of kappa/Tapioca
Water as needed
Salt to taste

Fish Curry

10 no of Mathi(Sardine)
10 no of Shallots
3 no of Green chilli
3 no of Tomato
1 tsbp. of Ginger garlic paste
1 spn. of Chilli powder(Kashmiri chilli)
1/2 spn. of Turmeric powder
1 lemon sized Tamarind
3 springs of Curry leaves
Salt to taste
2 tbsp. of Oil



Step 01

Cut and wash tapioca.

Step 02

Pressure cook till 2 whistle in medium flame.

Step 02

Strain through a sieve.

Fish Curry

Step 01

Soak the tamarind in 1/2 a cup of hot water for 10 minutes.Mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp.Keep it aside.

Step 02

Heat oil in a pan.

Step 03

Add ginger garlic paste(or you can add crushed ginger and garlic).Sauté till raw smell goes off.

Step 04

Add chopped onion, green chilli and curry leaves. Fry well till golden color.

Step 05

Add chopped tomato and stir well.

Step 06

When tomatoes get mushy, add chilli powder and turmeric powder. Sauté for 1 min.

Step 07

Add tamarind juice and 1 cup of water(250ml).(add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

Step 08

When the curry get boiled, add fish and cook for 5-7 min.Do not cover the pan at any time during the cooking.

Step 09

Remove from flame.

Share on Pinterest
Share with your friends


Leave a Reply

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe


Recipes By Email

Subscribe us on Spicykitchen

* indicates required

Popular Recipes