Kappa Meen Curry

Kappa or Yucca root is widely grown in Kerala. Apart from being inexpensive it is also an excellent source of dietary fiber and carbohydrates. Kappa and Meen curry is undoubtedly a 'Match made in Heaven' and hence one of the most popular dishes of Kerala ranging from a poor man’s hut to a five star hotel. Here is one of numerous ways of making the fish curry to be served with Kappa

Ingredients:

1/2 kg Fish (Sardine, Mackeral, King Fish, Tilapia or any other fish of your choice)

5 - 6 Pearl onions/ Shallots

1 1/2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tbsp Corriander powder

1/4 tsp. Mustard seeds

Curry Leaves

Tamarind - Lemon sized

Coconut Oil for cooking (you can also any other oil though traditionally coconut oil is used)

Method:

- Soak tamarind in hot water for at least fifteen minutes.

- Heat oil and splutter mustard seeds. Add curry leaves and saute the onions.

- Add the ginger garlic paste, red chilli powder, turmeric powder and corriander powder and roast for a minute.

- Now add in the fish and the tamarind paste and cook on medium heat till done. (Do not stir much because that may break the fish pieces)

- This curry tastes best when allowed to rest for a few hours and even better the following day.

- You can serve it with rice or Kappa, latter being one of our favorites.