Tapioca & Fish curry


South Indians especially Malayalees like tapioca and fish curry.
Tapioca is almost pure and contains very few nutrients on its own, it has no impressive health benefit. However, it may some times be useful for people who need to avoid grains or glutten.


Tapioca                                   1 kg

Coconut                                  2 cup

Small onion                           7 nos

Garlic                                     4 clove

Green chilli                           2 nos

Turmeric                               1 tea spoon

Sal                                           for taste

Oil                                           2 table spoon

Mustard                                 1 tea spoon

Curry leaves                        4 stem


Smash Coconut, long green chilly,4 small onion, garlic, turmeric well. Keep it aside.

Peal the outer layer of the tapioca and chop nicely. Properly wash the tapioca, then boil the water and add tapioca. Take enough time to cook and strain the water. When the starch is gone then add little water, salt and smashed ingredients in the tapioca. Wait for five minutes for steam and remove from the fire.

Heat the oil in the pan, add mustard to sputter, then add nicely chopped small onions and curry leaves. Add this in to the tapioca and mix it well.

Fish Curry

Meckarel fish has rich source of omega 3 fatty acid. It is an oily fish.

Meckarel                                 1/2 kg

Oil                                             2 table spoon

Mustard                                   1/2 table spoon

Fenugreek                                1/2 table spoon

Kashmiri chilli powder         2table spoon

Corriander powder                1/2 table spoon

Ginger                                       1 small (2 inch)

Garlic                                        6 cloves

Small onion                             3 nos

Pot Tamarind                          3 nos

Terneric                                   1/2 tea spoon


Clean and cut the fish equally. Place a cooking pan on the fire pour oil, add mustard, fenugreek, thinly chopped garlic, ginger, small onion and curry leaves saute it well and add kashmiri chilli, corriander, turmeric and mix it well and when the smell comes from the mix add tamarind and salt then enough water, after boiling add fish into the gravy. Cook ten to fifteen minutes until the fish is cooked and gravy thickens.


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