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Top view of Kappa Fish with golden tapioca and red Kerala-style fish masala.

Kappa Fish Recipe (Kappa Meen Curry)

This Kerala Kappa Fish recipe combines soft mashed tapioca (kappa) with a bold, spicy fish masala made from aromatic spices, curry leaves, and tamarind. A comforting South Indian favorite that's hearty, flavorful, and naturally gluten-free.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main dish
Cuisine: kerala-inspired
Calories: 620
Ingredients Method

Ingredients
  

For the Tapioca
  • 1.5 kg tapioca (cassava) peeled and cubed
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • water enough to cover
  • 1 tbsp coconut oil
  • 1 cup coconut grated
  • 1 sprig curry leaves
  • 1 tsp mustard seed
For the Fish Masala
  • 2 tbsp coconut oil
  • 2 tsp mustard seeds
  • 1 spring curry leaves
  • 2 sundried red chili peppers
  • 1 large onion diced
  • 5 garlic cloves sliced
  • 1 tbsp ginger minced
  • 2 tsp cumin powder
  • 1 tsp fennel power
  • 1/2 tsp turmeric powder
  • 2 tbsp Kashmiri chili powder
  • 1/2 tsp garam masala
  • 1 tsp black pepper powder
  • 1 medium tomato diced
  • 2 green chilies sliced
  • 1 tbsp tamarind water thick
  • 500 g firm fish kingfish, salmon, snapper, tilapia, or similar
  • 1/3 cup water

Method
 

Cook the Tapioca
  1. Add the tapioca, turmeric, salt, and enough water to cover into a pressure cooker. Cook until the tapioca becomes soft and fork tender. Drain all excess water and set the cooked tapioca aside.
  2. Heat oil in a pan over medium heat and add the mustard seeds. Once they begin to pop, add the curry leaves and grated coconut. Stir for 1 to 2 minutes until the coconut becomes fragrant. Mix the coconut mixture into the cooked tapioca and set aside.
Make the Fish Masala
  1. Heat the coconut oil in a large pan. Add the mustard seeds and allow them to splutter. Add the curry leaves and dried red chilies. Stir in the diced onion and cook until lightly golden.
  2. Add the ginger and garlic and sauté until fragrant.
  3. Sprinkle in the cumin powder, fennel powder, turmeric powder, Kashmiri chili powder, garam masala, and black pepper. Cook the spices for about 30 seconds.
  4. Add the diced tomato and sliced green chilies. Cook until the tomatoes soften. Pour in the tamarind and water. Bring everything to a gentle simmer.
  5. Carefully add the fish pieces. Cover and simmer on low heat until the fish is fully cooked.
  6. Avoid stirring too much. Gently shake the pan if needed to prevent the fish from breaking apart.
Assemble the Kappa Fish
  1. Remove a few fish pieces and set them aside. Add the cooked tapioca to the fish masala. Gently fold everything together until the tapioca absorbs the masala.
  2. Lightly mash some of the tapioca while mixing to help the flavors combine. Cover and cook on low heat for 5 minutes. Taste and adjust salt if needed.