Kappa vevichathu with hamour fish head curry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Kappa /Tapiocca: 1 kg

Grated Coconut: 3/4 cup

Green Chillies: 4 - 5 nos

Shallots: 4 - 5 pcs

Garlic: 1 pc

Curry Leaves: 1 spring

Salt: 2 tsp

Turmeric powder: 1/2 tsp

Fish: 1 kg

Ginger crushed: 2 tbsp

Garlic crushed: 2 tbsp

Shallots: 1/4 cup

Chilly powder: 3 tbsp

Turmeric powder: 1 tsp

Coriander Powder: 1 tbsp

Fenugreek powder: 1 1/2 tsp

Cocum/Kudampuli: 3 to 4 pieces

Tomato paste: 1 1/2 tbsp

Curry leaves: 3 spring

Mustard seeds: 1 tsp

Water: 1 1/2 cup

Salt: to taste



  • Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside.
  • Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture.
  • Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry.
  • Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color.
  • Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt.
  • Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.


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