Tapioca Fish Curry
Tapioca Fish Curry is a Kerala Indian dinner dish made with tapioca, fish pieces, kudampuli, coconut oil and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 60 min
- Calories (estimate)
- ~680 kcal
- Course
- Dinner
- Cuisine
- Kerala (Indian)
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Ingredients
What goes into Tapioca Fish Curry. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Tapioca (Kappa)
- Fish pieces (sardine or mackerel)
- Kudampuli (gamboge)
- Coconut oil
- Shallots
- Ginger-garlic-green chili paste
- Curry leaves
- Kerala fish curry powder
- Thin coconut milk
- Thick coconut milk
- Salt
Method
- 1Peel, cube, and cook tapioca with salt and turmeric until tender; drain.
- 2Soak kudampuli in warm water.
- 3Heat coconut oil; sauté shallots, ginger-garlic-chili paste, and curry leaves.
- 4Add Kerala fish curry powder; cook briefly until fragrant.
- 5Add soaked kudampuli with its water, thin coconut milk, and salt; bring to a boil.
- 6Gently add fish pieces and cooked tapioca; simmer until fish is cooked and gravy thickens.
- 7Stir in thick coconut milk; heat gently without boiling. Serve hot.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
