Kappa and Meen Curry Recipe

Ingredients:

For Kappa (Tapioca) Curry:

• 500 grams kappa (tapioca), peeled and cut into cubes
• 2 cups grated coconut
• 2 green chilies, chopped
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 tablespoons coconut oil
• Salt to taste

For Meen (Fish) Curry:

• 500 grams fish (any firm-fleshed fish like kingfish, pomfret, or mackerel), cleaned and cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 teaspoon fenugreek seeds
• 1/2 cup thick coconut milk
• A few curry leaves
• 2 tablespoons coconut oil or any cooking oil
• Salt to taste
• Chopped coriander leaves for garnishing

Instructions:

For Kappa Curry:

1. Prepare Kappa:
   • Peel the kappa (tapioca) and cut it into cubes. Rinse the kappa cubes under cold running water.
2. Cook Kappa:
   • In a large pot, add the kappa cubes along with enough water to cover them.
   • Add salt to taste and bring the water to a boil. Cook the kappa until it becomes soft and tender.
3. Prepare Coconut Paste:
   • In a blender, combine grated coconut, chopped green chilies, mustard seeds, and a little water. Blend to a smooth paste.
4. Temper Coconut Paste:
   • Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add curry leaves and sauté for a few seconds.
   • Add the prepared coconut paste to the pan. Stir well and cook for a couple of minutes.
5. Combine Kappa and Coconut Paste:
   • Add the cooked kappa cubes to the pan with the coconut paste. Mix well until the kappa is coated evenly with the paste.
6. Simmer:
   • Let the kappa curry simmer for a few minutes to allow the flavors to meld together. Adjust the seasoning if necessary.

For Meen Curry:

1. Prepare Masala:
   • Heat coconut oil in a deep pan or skillet over medium heat.
   • Add chopped onions and sauté until they turn translucent.
   • Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
   • Add chopped tomatoes to the pan. Cook until they turn soft and mushy.
2. Add Spices:
   • Lower the heat and add turmeric powder, red chili powder, coriander powder, and fenugreek seeds. Stir well to combine with the onion-tomato mixture. Cook for a minute until the spices are fragrant.
3. Cook Fish:
   • Gently add the fish pieces to the pan, ensuring they are coated with the masala.
   • Add thick coconut milk and curry leaves to the pan. Stir gently to combine.
   • Cover the pan and let the fish curry simmer over low heat for about 10-15 minutes or until the fish is cooked through and the flavors are well blended.
4. Check Seasoning:
   • Taste the curry and adjust the salt and spices according to your preference.

Serve:

• Serve the Kappa and Meen Curry hot together for a delightful South Indian meal.
• Garnish with freshly chopped coriander leaves before serving.

Enjoy the flavorful and comforting Kappa and Meen Curry, a cherished dish from South India!