Kappa And Fish Head Curry

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Yesterday, when I went to the fish stall I saw a big fish head is kept inside the shelf and it was quite tempting. I couldn’t control myself from buying that piece since I thought of chewing all the bones and after about 15 mins of dilemma i decided to buy. It was Kingfisher and about 700 gm in weight. For a combination I was lucky enough to get Kappa (tapioca) also. Kappa and fish curry is one of our favorite dishes. Try this, you will definitely enjoy it. This time I pressure cooked kappa since it was 2 days old after it reached the shop.




  • Fish Head – 1 (700 gms), cut it into 2” piece
  • Garlic paste – 2 tsp
  • Ginger paste – 2 tsp
  • Green chilly – 3-4 no’s
  • Tomato – 1 big, cubed
  • Small onion – 5-6 no’s, finely chopped
  • Fenugreek seeds – 8-10 no’s
  • Mustard seeds – 1/4 tsp
  • Dried red chilies halved – 2-3 no’s
  • Coconut oil/ cooking oil – 1 tbsp
  • Red chilly powder ( Kashmiri) – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Coconut milk – 1/2 cup first milk and 11/2 cup second milk
  • Kokum – 3-4 pieces
  • Curry leaves – 2 sprigs
  • Salt to taste

Method of Preparation:

  • Scrape 1/2 coconut and extract milk, keep aside
  • Wash and squeeze the head pieces and keep aside
  • Heat oil in a earthen ware and fry fenugreek seeds, add mustard seeds when it turns brown in color and add halved red chilies
  • Add finely chopped onion, ginger-garlic paste, pinch of salt and sauté until its raw smell disappears
  • Add curry leaves, red chilly powder and turmeric powder and fry for 30 seconds
  • Wash and add kokum and second milk with little salt and bring it to boil
  • Reduce the heat and arrange the head pieces, cubed tomato and green chilly slit
  • Cover and cook for 5 mins over high flame
  • When it is boiled reduce the heat and cook without lid until the pieces are done well
  • Add the first milk and let the first bubble to come and don’t let it boil
  • Remove from stove and serve when it is cooled to the room temperature

Kappa Kuzhachathu:

  • Cut kappa into 1” pieces, wash in enough water for 3-4 times
  • Pressure cook with enough water and salt to taste 5 whistles will be sufficient and let the pressure to subside inside
  • Drain the excess water and mix it with coconut scraped 1/4 cup, turmeric powder 1/4 tsp, cumin seeds 1/4 tsp and 2 sprigs of curry leaves
  • Serve it with fish head curry when it is cooled to the room temperature

N.B.: fish curry tastes the best if it is cooked in a earthen ware

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