The Art of making Kappa and Meen Curry – Kerala food


Yesterday it was holiday in Singapore due to deepavali. For lunch, Geenu made delicious Kappa (tapioca) and Kerala fish (meen) curry. I had got tapioca from Mustafa and Pomphret fish from the NTUC.





Here is the receipe to make kappa and meen curry


  • Tapioca (kappa) -500 gm
  • Grated Coconut
  • Turmeric Powder
  • Green Chillies
  • Garlic
  • Onions (shallots)
  • curry leaves
  • salt to taste
  • Oil

To make kappa (tapioca):

  1. Cut the tapioca into small cubes and boil it till it becomes soft. Drain off the excess water.
  2. Grind together the grated cocounut, shallots, green chillies, turmeric powder, and garlic.
  3. Add the above mixture to the boiled tapioca along with the salt, curry leaves and oil and heat it till it becomes dry.

To make meen (fish) curry, you will need:

  • Fish
  • red chilli powder
  • kodumpuli (Gambooge)
  • turmeric powder
  • fenugreek powder
  • curry leaves
  • ginger
  • garlic
  • green chillies
  • Onion/shallots
  1. Grind together shallots, ginger, and garlic.
  2. Heat the oil in a pan, add the musterd seeds till it burst, add few chopped onions, the above grinded mixture, chilli powder, turmeric powder, fenugreek powder, curry leaves and roast it.
  3. Add the kodumpuli along with water and salt and boil it.
  4. Add the fish pieces till it’s cooked well.

About Abeesh Thomas

A Writer, Entrepreneur and Worshiper
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