What is Shifa Score?

Shifa Score

762

Kappa and Meen Curry

Cassava, fish, aromatic spices blend.
180

Calories

(kcal)
55

Glycemic

Index
8

Protein

(gms)
5

Fiber

(gms)

Classification

ENTREE

(286)

NON-VEG

(163)

INDIAN

(201)

2.5k
1m
5.1k
1.9k

Description

Kappa and Meen Curry is a traditional South Indian dish, harmoniously blending spicy, tangy fish curry with smooth, comforting boiled cassava. Its vibrant flavors and diverse textures delight the palate, showcasing Kerala's rich culinary heritage. This dish embodies warmth and authenticity, perfect for indulging in a heartwarming cultural experience.

Recipe

Ingredients:

Tapioca

500

Grams

Turmeric powder

1

Teaspoon

Salt

0

To taste

Fish

500

Grams

Coconut oil

2

Tablespoons

Mustard seeds

1

Teaspoon

Fenugreek seeds

1

Teaspoon

Curry leaves

0

A few

Onion sliced

1

Ginger grated

1

Tablespoon

Garlic minced

1

Tablespoon

Green chilies

2

Slit

Turmeric powder

1

Teaspoon

Red chili powder

1

Tablespoon

Coriander powder

1

Tablespoon

Tamarind

0

Lemonsized ball

Coconut milk

1

Cup

Salt

0

To taste

Preparation steps:

1. Peel, cut, and boil 500g cassava in salted water until tender. Drain and set aside.
2. In a pan, heat 2 tablespoons coconut oil. 1 chopped onion, 3 crushed garlic cloves, and 1-inch ginger, finely chopped, until golden.
3. Add 2 tablespoons red chili powder, 1 tablespoon coriander powder, and 1/2 teaspoon turmeric. Stir briefly.
4. Add 300g fish pieces, 1 chopped tomato, and salt. Mix gently.
5. Pour in 1 cup coconut milk, simmer until fish is cooked and curry thickens.
6. Garnish with curry leaves and serve alongside the boiled cassava.
Kappa and Meen Curry

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