Tapioca And Fish Curry

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Tapioca and fish curry is an ideal food combination. We used to get tapioca in Bangalore only on Fridays and most of these days I get forget and yesterday evening I made a comeback to my favorite food. Usually my fish curry is without oil and coconut but last time when I went to Kerala, I tasted fish curry with coconut and it was good enough to give a try. Somehow it came out well. Usually small fish varieties are used for this type of recipe.


Fish curry:


  • Fish – 250 gms
  • Coconut grated – 1 cup
  • Tomato – 2 medium, ripen
  • Capsicum – 2-3 no’s
  • Drumstick – 1 no
  • Red chilly powder – 1 tbsp
  • small onion – 3-4 no’s
  • Tamarind – 1/2 tsp or to taste
  • Curry leaves – 1 stem
  • Salt to taste

Method of Preparation:

  • Clean and wash fish, drain aside
  • Scrape the drumstick skin, cut into 2” pieces and slit into 2 pieces again
  • Cut each tomato into four pieces
  • Cut capsicum into 2 or four pieces
  • Make a coarse paste of coconut, small onion, and tamarind with 2 cups of water
  • Add this to the fish and the cut vegetables in a wide pan or earthen ware
  • Add salt to taste and curry leaves
  • Cover and cook over high flame until it is bubbling and reduce the heat and cook by covering half
  • Remove from stove once the drumstick is cooked well

Tapioca mashed:

  • Peel and cut tapioca into small pieces, wash 3-4 times with enough water
  • cook in a sauce pan with salt and enough water
  • When tapioca is done well, drain the water
  • Mash with little coconut and serve it with the fish curry
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