Spiced Tapioca with Fish curry (Kappayum Meenum)

Back home in Kerala, Tapioca or Kappa is one of the most loved snacks. In the olden days, it used to be grown in most homes.

My Mom-in-law says that Tapioca along with sardines, makes for a complete meal. It houses all the nutrition we need.

The spiced version of it, is best enjoyed with fish curry.

(Click here for recipe of Malabar Fish Curry – Red & Spicy Kerala Fish Curry)

(Click here for the recipe of White tapioca with Tangy Chutney)

Ingredients:
Serves: 4

Tapioca – 2
Turmeric powder – 1/2 tsp
Cumin powder – 1 pinch
Garlic – 5 cloves (crushed)
Green chillies – 2-4 (crushed)
Fresh grated Coconut – 1-2 handful
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 6-8
Shallots – 4-5 (finely chopped)

Step 1: Peel/Chop off the skin of the tapioca. Chop into fine pieces. Immerse in water. Boil until done. Turn off the flame. Drain the water.

Step 2: Once cooked, add turmeric, crushed garlic, green chillies, coconut and cumin. Season with salt. Mix well, while trying to mash the tapioca/kappa. Keep covered for the flavors to infuse well.

Step 3: For the tempering, heat some oil. Splutter mustard seeds and curry leaves. Saute shallots until golden brown. Add to the spiced tapioca/kappa.