Kappa and Meen Curry (Kerala Tapioca with Fish Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g cassava (tapioca root)
- 500 g hake fillets
- 4 kokum pieces, soaked in warm water
- 1 onion, finely sliced
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp fenugreek seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 4 garlic cloves
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 24.7 g
- Carbohydrate
- 50.3 g
- of which sugars
- 4.6 g
- Fat
- 9.9 g
- of which saturates
- 6.2 g
- Fibre
- 4 g
- Salt
- 0.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the cassava, cut into chunks and boil in water for 20-25 minutes until tender; drain.
- 2
Meanwhile, heat the coconut oil in a pan, add the fenugreek seeds and sliced onion, and fry for 6 minutes until softened.
- 3
Add the garlic and curry leaves, and fry for 2 minutes.
- 4
Stir in the chilli powder and ground turmeric, then add the kokum pieces and 300ml water, and simmer for 8 minutes.
- 5
Cut the hake fillets into chunks, add to the pan and simmer gently for 6-8 minutes until the fish is just cooked through and opaque.
- 6
Add the drained cassava and simmer for 2 minutes to warm through and soak up the sauce.
- 7
Serve hot.
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