Kappa Puzhukku, Fish Curry, Fish Fry- Kerala Recipes
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Ingredients
Ingredients
  • Raw tapioca, diced- 4 cups
  • Salt- 1 tsp
  • Water- 2 cups
For grinding
  • Grated coconut- 1 cup
  • Garlic cloves- 2
  • Green chilies, halved- 2 or 3
  • Cumin seeds- 1 tsp
  • Turmeric powder- ¼ tsp
  • Water- ¼ cup
For making tempering
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 3
  • Curry leaves- 10 leaves
Instructions
  1. I've taken 3 raw tapiocas, peel off the skin & dice them up; there will be around 4 cups.
  2. You can also use frozen tapioca, available in Indian stores. Rinse the frozen tapioca in water.
  3. I'm using my Instant Pot for pressure cooking the tapiocas. You can use a regular pressure cooker or cook in hot water over stovetop.
  4. Instant Pot Cooking Add the diced tapiocas to the stainless steel pot.
  5. Season with 1 tsp salt & add 2 cups water. Combine well.
  6. Close the pot with the lid.
  7. Select pressure cook setting, set the time to 12 minutes at high pressure.
  8. Cooking over stovetop: Add water to a large pot & let come to a slight boil, add the tapioca & salt & cook for 20 to 25 minutes till the tapioca has turned fork tender.
  9. After 12 minutes of pressure cooking in the Instant Pot, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  10. Open the lid, the tapioca will be cooked perfectly & fork-tender.
  11. There will be some liquid in the pot, drain the liquid.
  12. Using a wooden spoon mash the tapioca, don't mash up completely.
  13. Into a blender jar, add the above-mentioned ingredients 'for grinding' & grind to a coarse paste.
  14. Add the ground coconut to the cooked tapiocas, combine well.
  15. Rinse the blender jar with ¼ cup water & add that to the tapioca, mix well.
  16. Turn on saute setting at medium or normal temperature in the Instant Pot.
  17. Season with ½ to 1 tsp salt.
  18. Cook for a few minutes till the raw smell of coconut & garlic goes away.
  19. Cancel saute setting & keep it covered.
  20. For making tempering: Place a small frying pan over medium heat, add coconut oil & let oil turn hot.
  21. Add mustard seeds, let splutter.
  22. Add dried red chilies & curry leaves, saute for a few seconds.
  23. Combine well & immediately pour over the cooked tapioca with coconut.
  24. Keep it covered for some time so that all the aroma will infuse into the dish.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kappa-tapioca-puzhukku-fish-curry-fish-fry-kerala-recipes/