This dish is a popular combination in Kerala cuisine, featuring boiled tapioca served with a spicy fish curry. Here’s how to make both the **tapioca** and **fish curry**:
Part 1: Boiled Tapioca
Ingredients:
- **Tapioca (Kappa)** – 500 grams- **Turmeric powder** – ¼ teaspoon
- **Salt** – to taste
- **Grated coconut** – ¼ cup (optional)
- **Green chilies** – 2, chopped
- **Curry leaves** – a few
Instructions:
1. **Peel and cut the tapioca** into medium-sized chunks.2. **Boil the tapioca** in water with turmeric powder and salt until tender (around 10-15 minutes).
3. **Drain the water** and mash the tapioca slightly (optional).
4. For extra flavor, **mix in grated coconut**, chopped green chilies, and curry leaves. You can also drizzle with coconut oil if desired.
Part 2: Kerala-style Fish Curry
Ingredients:
- **Fish** (Kingfish, Sardines, or any firm fish) – 500 grams, cleaned and cut- **Coconut oil** – 2 tablespoons
- **Mustard seeds** – 1 teaspoon
- **Fenugreek seeds** – ¼ teaspoon
- **Shallots** – 5-6, finely sliced
- **Garlic** – 4-5 cloves, crushed
- **Ginger** – 1-inch piece, crushed
- **Green chilies** – 2-3, slit
- **Curry leaves** – a few sprigs
- **Kashmiri red chili powder** – 1 ½ tablespoons
- **Coriander powder** – 1 tablespoon
- **Turmeric powder** – ½ teaspoon
- **Tamarind** – a small lemon-sized ball soaked in warm water (or use **kokum** as an alternative)
- **Water** – 1 to 1 ½ cups
- **Salt** – to taste
Instructions:
1. **Marinate the fish** with a pinch of turmeric, salt, and keep aside for 10-15 minutes.2. **Heat coconut oil** in a clay pot or deep pan. Add mustard seeds and fenugreek seeds. Once they splutter, add shallots, ginger, garlic, and sauté until golden brown.
3. Add the **green chilies** and **curry leaves**, sauté for a minute.
4. Add **chili powder, coriander powder**, and **turmeric powder**. Fry the spices on low heat for a minute, until fragrant.
5. Add **tamarind water** (or kokum) and bring the mixture to a boil. Add **salt** to taste.
6. **Gently place the fish pieces** into the gravy and cook on medium heat for about 10-15 minutes, until the fish is fully cooked. Do not stir too much to avoid breaking the fish pieces.
7. Once done, remove from heat and let it rest for 10-15 minutes for the flavors to blend well.
Serving:
Serve the fish curry hot with boiled tapioca on the side. You can drizzle a bit of coconut oil over the tapioca before serving for extra flavor.
Enjoy your **Tapioca and Fish Curry**!
