Yucca root with Fish Curry (kappa -meen varattiyathu)

Yucca root is called kappa or kollikizhangu in Malayalam. This vegetable is widely grown in Kerala; being inexpensive and an excellent source of dietary fiber and carbohydrates it is a boon to the poor. Kappa and sardine curry is one of the most popular dishes of Kerala, from a poor man’s hut to a five star hotel, this combo has won hearts always.





The very first meal I shared with my other half was a kappa and sardine curry from a small roadside eatery at Waynad, on our first date. The scenery was mesmerizing; mist covered blue hills in the distance, meandering streams, refreshing greenery- the perfect setting to fall in love. And we did, both of us fell head over heels in love with kappa and sardine curry. Today we tried yucca root with a whiting fish curry, and learnt that yucca root can never disappoint you when paired with any fiery fish curry. Here's my entry to Meenakshi's 'from my rasoi-february' event.




Yucca root
When life’s steely edge gash you,
You can Lean on me .




Kappa (for two)

Yucca root: about 2 lb ,remove the hard skin and cut into small pieces
mustard seeds : 1/4 t
Scraped coconut: 1 T
Dry red chilies: 3/4
Curry leaf: 4/5
A little turmeric powder and salt
Oil : 1 t

Take the cut yucca in a pot, fill enough water to cover the yucca, add turmeric and salt and let boil, until the pieces are thoroughly cooked, and can be easily pierced by a fork.
In another pan, season oil with mustard seeds, dry read chilies, and curry leaves. Add this to the yucca along with the coconut, and mix well.

Fish Curry / Meen varattiyathu

This recipe is very similar to the chemmen varattiyathu.

Any fish : 1 ilb
Tamarind paste : ½ cup
Chili powder : 4 t
Turmeric powder : ½ t
Fenugreek : ¼ t
Onion, sliced : 1 quarter
Green chili : 1
Ginger –garlic paste : 1 t
Curry leaf : 4-5
Water : 1 cup
Oil : 4 T

Heat oil, fry the fenugreek for a couple of minutes.

Add onion, ginger, and garlic and sauté until transparent. Add green chilies, curry leaf, and masala powders and let fry until the raw smell is gone.

Pour tamarind paste, and water. Bring to a boil. Add the fish pieces, and salt. Cover and cook until the fish is well done, and the curry is fairly thick.Serve hot with cooked yucca.