Mashed Tapioca/Kappa Vevichathu/Puzhukku

Hello to all seafood lovers! Today's recipe is something that all fish lovers should try!

The super delicious combo of mashed tapioca with red spicy tangy fish curry. This combo brings out the authentic taste of Kerala, that will make you crave for more. This is a full meal in itself with carbs and protein in one. Tapioca or cassava root has a neutral flavor and goes well with any spicy pungent curries. Mildly spiced mashed tapioca and the bold fish curry with spicy chilly, and kudam puli/Malabar tamarind strikes a right balance of heat, sourness, and flavor.

In Kerala mashed tapioca is served with fish, chicken, beef or with spiced coconut chutney. Ellum Kappa/ beef kappa biryani is also a favorite among the people of Kerala. But in almost every household of Kerala fish curry and mashed tapioca is made often. The cuisine of coastal regions has fish as an indispensable part of an everyday meal. Tapioca and fish are a staple food. Tapioca is widely used in Kerala both fresh or dried and there is a wide range of dishes from breakfast to snacks and chips made from tapioca.

Tapioca as you know is a starchy root vegetable and is the pure carb, but it is gaining popularity as a gluten-free alternative. Tapioca by itself does not provide any nutrients. But in this recipe, spiced coconut paste is added and makes it nutritious and together with fish curry it makes a filling meal. Earlier kappa vevichathu was considered as common man's food but today it is served in star hotels and famous tourist attractions like houseboats. Recently we went on a trip in a houseboat and we enjoyed the beauty of the backwaters of Kerala and indulged in delicious kappa and meen curry. Now I miss kappa puzhukku so much. Fresh kappa is a rare find in our region. So when I got some this weekend I wanted to recreate the magic of the exotic houseboat eating experience at home. Get your ingredients together and try this recipe, you will surely love it. Happy Cooking!

Cooking time- 30 minutes
Recipe type- main course
Cuisine - Kerala/South India

To make mashed tapioca/ Kappa Vevichathu/Puzhukku
Ingredients
Tapioca- 1 kg
Grated coconut- 1/2 coconut
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
Pearl onion-2
Green Chilly- 4-5
Curry leaves- 2 springs

For the tempering
Mustard seed- 1/2 tsp
Curry leaves- a few
Dry red chilly- 1

Remove the skin of the tapioca ( till you see the white part ) and cut into small pieces. Wash twice and set aside.
Put into a large vessel and pour water one inch above the level of the chopped tapioca. Bring this to a boil and then strain out the water. This is an important step. It will reduce the extra starch from tapioca.
Again put back the tapioca pieces in the stove and again pour freshwater around two to three cups.Add enough salt and cook till it is soft and can be easily mashed. Add turmeric powder and crushed curry leaves and cook till the tapioca will absorb all the water.
Make a paste of coconut and cumin. Add garlic, shallot, chilly and curry leaves and give a few quick pulses in the mixer so that it gets coarsely crushed. Mix this paste into the cooked tapioca and simmer for two minutes in medium heat so that the raw flavor disappears.
For the tempering heat oil and add mustard seeds. When it splutters add red chilly and curry leaves Pour this over the mashed tapioca.

To make the Fish Curry
Ingredients
Fish- 1 1/2 lb
( I used golden pomfret fish)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste

Clean fish and cut into pieces. Slice pearl onions, ginger, garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder, and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally, add a few curry leaves and drizzle one tsp coconut oil. Serve with mashed tapioca/kappa vevichathu
Enjoy!