Tapioca Fish Biryani- Kerala Kappa Fish Biryani

The mere thought of Tapioca and Fish together makes my mouth drool. A dish very close to almost all keralites and a dish which can bring back lots of good memories. Tapioca is widely available in Kerala and it has been the staple food of most of the people there. This dish gained so much popularity that this is now seen on the menu of any fine restaurants.

I still remember tasting tapioca and fish prepared in many different ways at the food festival in Trivandrum, many years ago. In fact every family has their own secret way of cooking this particular dish. The most common way of serving mashed tapioca is with spicy fish curry and this is my favorite too. However, people always love to explore and experiment, this has resulted in serving mashed tapiocas with chicken, beef and mutton as well. I love the combination of tapioca with chicken too.

When people see me buying this root, they get intrigued and have asked me what is it. There I’ll be seen talking endlessly about my favorite Tapioca. It’s also known as Cassava or Yuca root.

Recently, I have read the posts of couple of my fellow bloggers explaining their way of making tapioca with chicken and beef. I was literally glued to those posts for a few days. Since then making tapioca and fish had been stuck in my mind. Last weekend, I got really good tapiocas from the Chinese super market and had bought a bunch of them. Also, had bought King fish, my favorite fish.

I usually cook tapioca and fish separately, but this time I tried to combine them and the result was Irresistible Tapioca and Fish Biryani!!

Tapioca King Fish Biryani

Ingredients:

For Making Mashed Tapioca

• Tapioca, cubed- 2
• Salt- a few pinches
• Water- to cook tapioca

To Grind:

• Coconut, grated- 1 cup
• Cumin seeds- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Garlic, minced- 1/2 tsp

For Marinating fish

• King fish, diced- 2 large pieces
• Chili powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Fennel powder- 2 tsp
• Salt- a few pinches
• Water- enough to make a paste

For Making Fish Roast:

• Onion, cut thin long- 2
• Ginger-Garlic paste- 1/2 tbsp
• Green Chili, chopped- 2
• Chili powder- 1 tsp
• Fennel powder- 1 1/2 tsp
• Coriander powder- 1 tsp
• Garam masala- 1/2 tsp
• Curry leaves- 1 sprig
• Oil- 2 tbsp ( used for frying fish)

For final seasoning:

• Mustard seeds- 1 tsp
• Whole dry red chili- 3
• Small onion, chopped- 3
• Curry leaf- 1 sprig
• Oil-  2 tbsp (used for frying fish)

Instruction

• • Peel off the tapioca skin and cut into cubes.
  • Into a sauce pan filled with water add the cubed tapiocas and a few pinches of salt, cook till the tapioca turns tender.
  • Grind the above mentioned “to grind” ingredients along with very little water into a coarse paste.
  • When the tapiocas turn tender, drain the water and slightly mash it using a wooden spoon.

• • Place the pan over medium heat, pour the ground coconut paste over the mashed tapioca and combine well, cook for a few minutes.

• • Keep aside the cooked tapioca.
  • Marinate the fish with the above mentioned “to marinate fish” ingredients for 10 minutes.

• • Shallow fry the fish in oil and place on a plate lined with paper towel.

• • Place a large pan over medium heat, add 2 tbsp of oil used for frying fish.
  • Add onions, season with salt and cook till onions turn tender.
  • Add ginger-garlic paste, green chilies, curry leaves and saute for two minutes.
  • Add the fried fish; add chili powder, fennel powder, coriander powder and garam masala.
  • Combine well and let cook for sometime, covering the pan with its lid.

• • When the fish roast has become dry add the cooked tapioca into the fish and gently combine them without breaking the fish.
  • Remove the pan from the heat and keep aside.

• • Heat a small pan over medium heat, add 2 tbsp of oil used for frying fish.
  • When the oil turns hot, add mustard seeds and let it splutter.
  • Now add whole dry red chili, small onions and curry leaves to the oil and saute till onions turn brown in color.

• • Immediately remove from the flame and pour over the tapioca fish dish.
  • Close the pan with its lid and let the tapioca fish stand for about 15 minutes before serving, so that the aroma of the seasoning gets into the dish.
  • Serve Tapioca Fish along with your favorite pickle.

Tips:

• You could try this with chicken or beef.