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

Kappa Fish Recipe (Kerala-Style Tapioca with Fish)

Kerala‑inspired dish made with soft mashed tapioca (kappa) layered with a spicy, fish masala. It’s naturally gluten‑free, nourishing, and perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
pressure cooker 20 minutes
Servings: 4 portions
Course: Breakfast, Comfort Food, Dinner, Lunch, Main Course, Main dish
Cuisine: kerala-inspired, south indian
Calories: 840
Ingredients Method

Ingredients
  

Making Tapioca
  • 1.5 kg tapioca peeled and cubed
  • 1/2 tsp turmeric
  • 1 tsp salt
  • water as need
  • 1 cup grated coconut
  • 1 sprig curry leaves
  • 1 tsp mustard seed
Making Fish Masala
  • 2 tbsp olive oil
  • 2 tsp mustard seed
  • 1 spring curry leaves
  • 2 sundried red chili pepper
  • 1 large onion diced
  • 5 garlic peeled and sliced
  • 1 tbsp ginger freshly grated or paste
  • 2 tsp cumin powder
  • 1 tsp fennel power
  • 1/2 tsp turmeric powder
  • 2 tbsp Kashmiri chili powder
  • 1 tsp garam masala
  • 1 tsp black pepper powder
  • 1 small tomato cut large
  • 2 green chilies
  • 1 tbsp tamarind water thick
  • 500 g firm fish kingfish, salmon, snapper, tilapia

Method
 

Cooking the Tapioca
  1. In a pressure cooker, boil tapioca with turmeric and salt until soft. When done, use a pan to heat oil, sizzle the mustard seeds, then add coconut flakes to roast, and finally combine the boiled tapioca (without the water) and set aside.
Cooking the Fish Masala
  1. In a pot, heat coconut oil and add mustard to sizzle, then combine the curry leaves and sundried red chili pepper. Next, sauté onions until golden then add ginger‑garlic to combine.
  2. Add cumin, fennel, turmeric, chili powder, garam masala, and black pepper powder, to fry until fragrant. Add tomato and green chili to cook until soft. Add tamarind water and 1/3 cup water to boil. Add fish pieces gently and let it simmer on low heat until the oil seperates again (don't stir, the fish may break; shape the pan if need).
Making the Kappa Fish
  1. Take the fish pieces and some masala out to set aside. Add the tapioca to the rest of the fish masala and combine gently. Add salt if need, mush the tapioca just alittle to get the masala mixed well. Cover with a lid to simmer on low heat for few minutes then take off the stove and enjoy with the fish masala on the side.