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You are here: Home / Kerala Recipes / Kappayum Meenum / Boiled Tapioca with Kerala Fish Curry

Kappayum Meenum / Boiled Tapioca with Kerala Fish Curry

November 24, 2015 24 Comments

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Learn how to make Kappa Puzhukku with Kerala Style Red Fish Curry Recipe


Kappayum Meenum! Need I say more? Every person who grew up in Kerala must miss this when they are out of their nests. Oh, unless they are vegetarian. Then they would miss… I don’t know! What do vegetarians miss when they leave Kerala? Enlighten me.

kappayum meenum kerala recipe
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Anyway, I miss this. Among other things of course but this I miss one of the most because it represents home so much to me. Suma, our maid, brought some kappayum meenum for sis and I and of course I took the banana leaf that happened to lie around in amma’s kitchen and clicked it. I later asked amma for the recipe so I am not sure if this is hers or Suma’s. Either ways, it works, trust them if not me.

Meen Mulakarachathu, as we call it in Kottayam, is not my favourite Kerala fish dish but with kappa, its unbeatable. Its called by so many names by the way – Meen Vevichathu, Meen Mulakittathu, and even Meen Pattichathu. All one and the same folks!

More easy fish recipe – fried anchovies Kerala-style, Bengali fish fry, Indian Chinese chilli fish recipe.

kappayum meenum kerala recipePin

Kappa Puzhukku / Boiled Tapioca Kerala Style

Ingredients:
1 kg tapioca / kappa
3/4 cup grated coconut
5 green chillies
5 flakes of garlic
5 shallots
1/2 tsp turmeric powder
1/2 tsp cumin seeds / jeera / jeerakam
3 sprigs of curry leaves
3 tbsp coconut oil
Salt to taste

Instructions:

1. Peel and wash the tapioca well. Cut into small cubes and add to a pan with water 3″ inches higher than the level of tapioca. Bring to boil and add salt. Let it simmer on medium-low flame until the tapioca is almost soft.

2. Meanwhile, grind the other ingredients except curry leaves and oil. Once the tapioca is almost soft (just short of mushy stage), add the ground paste, along with the coconut oil and curry leaves. Mix well and let it heat through. (Alternately, you can heat oil in another pan, add curry leaves to it and then mix with the tapioca).

3. Remove from fire and serve with tangy and spicy fish curry /  meen vevichathu.

Kerala Style Fish Curry (without coconut)

Ingredients:
1/2 kg any firm fish, cleaned and cubed (ideally with bones)
3 tbsp red chilli powder / mulaku podi (use Kashmiri chilli powder or a mix of that and the regular one if you can’t take heat)
1 tbsp coriander powder / malli podi
3 pieces of kudam puli
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds / uluva
3 sprigs of curry leaves
5 shallots
5 garlic cloves
1″ piece of ginger
3 green chillies, slit
3 tbsp coconut oil

Instructions:

1. Crush shallots, ginger, and garlic together in a pestle and mortar (or grind together).

2. Heat oil in a pan and add the fenugreek seeds. When they start to brown, add the crushed ginger-garlic-shallot paste. Fry for 10 seconds and then add the coriander powder, followed by the red chilli powder. Fry for another 10 seconds. Add curry leaves and green chillies and mix together well.

3. Now add the turmeric powder and the kudam puli with 2 cups water and salt. Bring to boil and let it boil for 2-3 mins before adding the fish.

4. Simmer on low heat for another 10-12 mins until the fish is cooked through. Check for salt and tanginess and add more of either if necessary.

Goes best with kappa puzhukku.

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By nags Filed Under: Kerala Recipes, Seafood Recipes, Uncategorized

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Comments

  1. Anonymous

    March 17, 2012 at 11:17 am

    Excellent

    Reply
  2. Nagalakshmi V

    January 3, 2012 at 6:16 am

    hahahah 😀 😀 i have edited it. how much difference one single letter can make, eh? 😀

    Reply
  3. Anonymous

    December 27, 2011 at 7:45 pm

    Nags!! hello.. this is Anju at this end.. love ur blog and you are like a guru mayya to me for all the mallu recipes… and a big HUG for this!

    I'm going to make kappa meen curry today and while reading your post i have to say that its all mallus around the globe that miss that this absolutely tantalising dish..

    And I have to tell you just one teeny weeny thing.. I spotted a typo error in the ingredients in the above.. it is – 1" piece of finger ' instead of ginger!!! LOL … me and hubby dearest rolled around with laughter… Can't help it dear being in a profession that requires me to read and approve copy, I do spot these things!! but definitely made us both smile 🙂 Hope this is fine with you..

    and you need not publish this comment as it was more personal… but would love to meet on FB… you'll find me under Anju Sujith – place London…

    looking forward to hear from you!!! lots of love

    Reply
    • NK

      February 14, 2025 at 6:20 am

      Whatta nice way to give a feedback.

      Stay Blessed you nice Human Beings…

      Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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