By Shreya Sarpal
July 5, 2025
Kappa meen curry is a beloved dish from Kerala made with boiled tapioca and spicy fish curry. The contrast between the bland buttery tapioca and fiery fish curry creates a perfect combination which cannot be missed.
For Kappa : 500g peeled and cubed kappa ½ tsp turmeric powder Salt to taste 2 tbsp grated coconut 2 garlic cloves 2 green chillies ¼ tsp mustard seeds 1 sprig of curry leaves 1 tbsp coconut oil For Meen Curry (Fish Curry): 500g fish 1 tbsp red chilli powder ½ tbsp coriander powder ¼ tsp turmeric powder 1 piece of tamarind 1 tsp fenugreek seeds 2-3 crushed garlic cloves 1 tsp chopped ginger 2 sprigs curry leaves Salt to taste 2 tbsp coconut oil
Boil the kappa with salt and turmeric until soft and drain.
Grind coconut, garlic cloves, and green chillies coarsely.
Sauté mustard seeds, curry leaves, coconut oil, add ground mix, cooked kappa and stir well.
In a pot, mix chilli powder, coriander powder, turmeric with water, add fish, tamarind, garlic, ginger, curry leaves and salt.
Cook with coconut oil till the fish is cooked and the gravy thickens.