"Karimeen Fry: A Crispy Kerala Tale - From Bamboo Traps to Festive Extravaganza!"

Authentic Fish Nirvana Recipe

Chef Pillai's Fish Nirvana Recipe | ഫിഷ് നിർവാണ: Authentic Kerala Style Fish Curry

Indulge in the magic of Fish Nirvana—a coastal masterpiece that brings the soul of Kerala’s backwaters straight to your dining table. This Chef Pillai inspired Fish Nirvana recipe combines succulent Kingfish, mild spices, and creamy coconut milk layered in  banana leaves for a symphony of flavours. Whether you are searching for a festive Kerala Christmas lunch or a simple seafood dinner, this dish is the ultimate "Nirvana" for your taste buds. Perfectly seasoned and poached to perfection, it’s a must-try for every seafood lover seeking that authentic, spicy, and tangy South Indian coastal charm at home!

 

A Little Coastal Magic for Your Table

    In the world of culinary excellence, Chef Suresh Pillai's traditional Kerala-style recipes stand as a testament to the rich and flavoursome heritage of South Indian cuisine. Having previously featured his delectable Egg Puff with Frozen Parotta on my blog, a culinary experiment that delighted Mutta Puffs deprived NRI taste buds and warmed hearts.  I couldn't resist the temptation to embark on yet another gastronomic adventure inspired by his creations.

    Today, we delve into the realm of Fish Nirvana. It’s a dish that beautifully combines the magic of Kerala's coastal flavours. It’s as much a tribute to the Chef’s genius as it is a celebration of Kerala 's culinary heritage. Let's dive into the backwaters of Kerala and sit along the shores with this coastal delight. It’s truly Kerala coast served on a plate!

Hungry for more? If you love the tang of the sea, don't forget to check out other Coastal Seafood Recipes and these fiery Kallu Shappu Specialities that will have you reaching for an extra glass of toddy (or water!).

Creamy Fish Nirvana - Kingfish Curry

A Taste of Home: My Coastal Nostalgia

    There is something about the aroma of coconut oil hitting a hot manchatti(earthen pot) that acts like a time machine. Though my roots are in Palakkad and I grew up in Coimbatore, my early relationship with fish was... well, let’s just say it was love-hate relationship. Back in CBE, "fresh catch" was often a myth; the fishmongers usually had stock that was a few days (or weeks!) past its prime, carrying a "fishy" scent that would make proclaim its presence lingering around the vicinity even long after the whole batch is gulped down. 

    It wasn't until I moved to Malaysia and started exploring the wet markets here that I truly appreciated seafood, even if the reality of the journey from sea to market takes its time!

    For an NRI like me, memories of Kerala are often stitched together from short, vivid holiday visits or festival trips. But when the scent of the Vattiya Vazhayila (wilted banana leaf) fills my kitchen on a rainy afternoon, the distance disappears.  I was back in a coastal kerala, sitting on the porch, listening to the rain hitting the palm fronds - the unique smell of those dried palm leaves. This recipe is for everyone who's craving the lacy edges of a perfect Appam or just someone missing the comfort of Amma’s kitchen.  You know that "home" isn't a place, but a flavour you can recreate.

Well with Christmas on the line...

    This Fish Nirvana recipe is a perfect addition to your Christmas Lunch Menu, especially if you're planning a traditional Kerala-style feast with a focus on delightful seafood. The succulent kingfish, marinated and poached to perfection, promises to add an extra touch of joy and festivity to your holiday spread. Elevate your Christmas celebration with the coastal charm of Fish Nirvana!

Why You Will Love This Recipe

• Texture: The fish is first fried for a golden crust, then poached in coconut milk for a "soft and juicy" finish.
• Vattiya Vazhayila: Cooking on a banana leaf releases a subtle leafy fragrance that defines South Indian food.
• The Balance: Creamy coconut milk meets the sharp, lip-smacking tang of raw mango.
• Effortless & Easy: It looks like a high-end restaurant dish but is surprisingly simple to master in your own kitchen.

Fish Nirvana Recipe Overview

• Cuisine: Kerala
• Recipe Type: Main Course / Seafood
• Yields: 4 Pieces
• Servings: 2–3 People
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 20 Minutes
• Cooking Time: 20 Minutes (plus 30 mins marination)
• Total Time: 40 Minutes

How to Cook Fish Nirvana: A Step-by-Step Guide

Chef Pillai's Fish Nirvana Recipe

Ingredient List

For the Fish & Marinade:

For the Coconut Milk Base:

• 2 Banana Leaves, cut in half (4 pieces)
• 3–4 sprigs Curry Leaves
• 8 Green Chillies, slit
  
• 1.5 inch piece of Ginger, minced
• 1 Raw Mango cut into small pieces
  
• 1.5 cups Thick Coconut Milk (first extract)
  
• 2 tsp Black Pepper Powder
• 1/2 tsp Salt
• 3 tsp Coconut oil (for the final drizzle)

For that creamy fresh tasting Fish Nirvana, skip the tin! If you’ve got 10 minutes and a coconut, check out my guide on How to Make Fresh Homemade Coconut Milk. 

Method - Detailed Cooking Instructions

Step 1. The Marination 

• Wash, clean, and prep the kingfish.
• In a plate, mix the turmeric, red chilli powder, black pepper powder, salt, lemon juice, and 1 tbsp coconut oil to create a thick paste. Coat the fish evenly. Let it rest in the fridge for 30 minutes

Make small gashes on the fish with a sharp knife. This allows the masalas to penetrate deep. Be gentle—don't cut too deep!

Step 2. Shallow Frying 

• Heat coconut oil in a pan. Gently place the fish in the oil and drop some curry leaves on top.
• Once 3/4 cooked, remove the fish and set aside. 

Do not disturb or move the fish for the first 3 minutes. This ensures the masalas stick properly to the fish.

Step 3. Poaching the Fish 

• Heat a wide pan or a Manchatti. 
• Line the pan/manchatti with a large banana leaf on the bottom. 
• Arrange your fried fish on the banana leaf. 
• Top with curry leaves, slit green chillies, raw mango pieces, and minced ginger.

Step 4. Pour Coconut Milk

• Pour the thick coconut milk around the sides of the pan only.
• Sprinkle black pepper and a pinch of salt into the milk. Let the fish poach for 3–4 minutes over a low-medium heat. Finally, add a teaspoon of fresh coconut oil for that final hit of aroma.

First-extract of coconut milk is essential for this recipe. If you're in a hurry, full-fat canned coconut milk works too.

Step 5. The Final Touch

Finally, add a teaspoon of coconut oil for aroma. That's literally the very own Touch of a Malayalee!

Fish Nirvana Recipe | Authentic Kerala Style Kingfish

Pro Tips & Notes:

• Fish Variety: While Kingfish is perfect, Karimeen (Pearl Spot) is the traditional choice. Pomfret or Tilapia or any firm fish of your choice also work beautifully.
• Marination: The key to the rich flavour lies in the marination process. Ensure the masalas seep into the fish by making small gashes, allowing the spices to work it through the fish and then then the dish.
• Vattiya Vazhayila (Wilted Banana Leaf): Cooking on banana leaves adds a distinctive aroma to the dish. If fresh banana leaves are unavailable or if your leaf is stiff, briefly run it over an open flame to soften it so it doesn't crack.
• Thick Coconut Milk: For an authentic taste, opt for first extract of thick coconut milk. However, if time is a constraint, high-quality canned coconut milk serves as a convenient and delicious alternative.
• Gentle Cooking: When frying the fish, resist the urge to move it too soon. Let it cook undisturbed for the initial minutes to ensure the masalas adhere and infuse the fish with flavour.
• Festive Flexibility: While perfect for Christmas, this Fish Nirvana recipe is versatile enough to grace your table on any festive occasion. Its rich flavours and coastal charm make it a crowd-pleaser year-round.

Storage Suggestions

• Storage: Best eaten immediately. If you have leftovers, store in an airtight container for 24 hours. Reheat gently on the stovetop.

Serving Suggestions: 

• Pair with Kerala Classics -  lacy Kerala Appam or Malabar Parotta.
• Serve with Idiyappam to soak up the creamy Fish Nirvana.
• Goes perfectly with Steaming Hot Kerala Matta Rice.

FAQs

Q. Can I make this without a banana leaf? 

• You can, but you'll miss that unique fragrance. If unavailable, dont fret! It tastes as good as it is minus the banana leaf aroma.

Q. Is Fish Nirvana a spicy dish? 

• The coconut milk mellows the 8 green chillies, leaving you with a creamy, subtle down spiciness.  If you are worried cut down the number of chillies 

Crispy Unakka Manthal Fry|Dried Sole Fish Fry – Crunchy & Spicy!

Unakka Manthal Varuthathu – Dried Sole Fish Fry

    Few dishes bring as much nostalgia to my plate as Unakka Manthal Varuthathu—a crispy, flavour-packed Dried Sole Fish Fry. More than just a dish, this is a journey down memory lane. Every trip to Palakkad is incomplete without bringing back a pack of Unakka Nangu or Unakka Manthal, making it an inseparable part of my travel memories.

A Nostalgic Bite

    My love for dried fish goes back further than I can remember. It has been one of my absolute favourites since childhood. Holidays at my mother’s home meant a visit to the Kongad Chanda—a bustling shandy market in Kongad, open only on Mondays. My grandfather would carry a big vatti (basket) to the market and return with loads of groceries, fresh vegetables, and, without fail, two special items—A pack of dried fish wrapped in newspaper, securely tied with jute rope.  A few Ari Murukku, tied like a garland, ready to be devoured.

    The moment he returned, we kids were treated to crunchy Murukkus, while my grandmother got busy frying Unakka Nangu. A crispy piece of Unakka Manthal with steaming rice? Heaven!

Love It or Hate It – The Unakka Meen Debate

    Of course, dried fish isn’t for everyone...  Dried fish, or Unakka Meen in Malayalam (Karuvadu in Tamil), is a delicacy that divides opinions. While some people adore its bold umami flavours, others find its pungent aroma overpowering. But for those who love it, the experience is unmatched!

    I’m the only one in my household who eats dried fish, which often gets me the classic "Kazhuthaikku Theriyuma Karuvattu Vasanai?" (Can a donkey appreciate the aroma of dried fish?) remarks! But honestly, What a Karuvad! If you know, you know!

 

Unakka Manthal Varuthathu – A Spicy & Crispy Dried Sole Fish Fry

Authentic Kerala-Style Unakka Manthal Fry

    Dried and salted fish have an incredible variety of recipes across cultures, but my version is deeply rooted in my family’s cooking traditions and a bit of Tamil and Malaysian influences.

My mother’s recipe keeps it simple and traditional— 

• Red Chilli Powder & Turmeric for spice. 
• Coconut Oil for that authentic Kerala touch. 
• Crisp frying for the perfect texture.

    My mother-in-law, on the other hand, prepares it differently—served with a spicy shallot-green chilli-tamarind chutney (Ulli Chathachathu). But that’s a recipe for another time!

 

Crispy & Spicy Dried Sole Fish Fry (Kerala Unakka Manthal Varuthathu) Recipe

Perfectly Fried Unakka Manthal – Authentic Coastal Flavours!

Ingredients:

• Unakka Manthal / Dried Sole Fish – 10-12 small fish
• Turmeric Powder – 1/2 teaspoon
• Red Chilli Powder – 1 tablespoon
• Salt – To taste (optional)
• Coconut Oil – For frying

NADAN FISH FRY WITH COCONUT MILK

    Fish Fry is a simple recipe, a simple marinade with Salt, Red Chilli Powder and Turmeric is more than enough to bring out the taste and flavour of a Fish Fry.  When a few other ingredients follow the toll, it takes the recipe into another level. Ginger Garlic Paste, Pepper/Fennel/Cumin Powder, some add tangy ingredients like Lemon Juice/Tamarind, can spice it up with Kandhari/Bird's Eye chillies.  The versions and variations a Fish Fry can be made is innumerable, and it even changes with regions from which it originates and takes twists and turns to suit a cook's whims and fancies.

    Recently, I was watching a Malayalam Movie "Maduram" and the actor in the Movie, Mr.Joju George cooks a fish fry in it.  He says he added a bit of coconut milk while marinating the fish.  The dialogue instantly caught my attention and the very next day I got into action.  And absolutely the taste of the Fish Fry was astounding, just the addition of Coconut Milk had elevated the taste and flavour of this Fish Fry.  So, a Fish Fry inspired from the Movie, "Maduram" through the words of Actor Joju George.  Some dialogues coming from some actors really make the dish sound interesting and tasty. 

    This Nadan Fish Fry with Coconut Milk is a simple Fish Fry recipe prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil.  This gives an authentic touch to this Fish Fry.  Fish Slices are marinated in freshly ground spice paste with a drizzle of Lemon Juice, Coconut Oil & Coconut Milk.  The finishing touch of this Fish Fry is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Fish Fry.

    This Nadan Fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Fish Fry is comparatively spicy, which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Fish Fry as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN FISH FRY WITH COCONUT MILK

NADAN FISH FRY WITH COCONUT MILK

INGREDIENTS:

To Marinate the Fish:

Fish - 6-8 Slices
Lime Juice - from 1/2 a Lime
Coconut oil - 1 Teaspoon
Thick Coconut Milk - 1/4 Cup
Salt - To Taste

 

To Grind:

Shallots - 8-10 No's.
Ginger - 1" Piece - 2 No's.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Curry Leaves - a few sprigs

 

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

METHOD:

For Nadan Fish Fry: 

• Clean, wash and Cut Fish into slices.
• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
• Grind all the ingredients mentioned under "To Grind" into a fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Fish Slices with the with above ground paste along with Coconut Oil, Thick Coconut Milk, Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan, line it up with a few sprigs of Curry Leaves.
• Then place a few marinated Fish Slices and shallow fry the Fish slices.
• Fry the fish slices on a medium-low flame for a few minutes.
• Gently flip the fish and fry the other side for a few more minutes, or until it is fried on both sides.
• The Fish should turn crispy and into golden brown.
• Remove from oil and drain it.
• Serve Nadan Fish Fry with Coconut Milk, hot garnished with Onion Rings and a drizzle of Lime Juice.
• Can serve Kallu shappu style Fish Fry as an Appetizer.
• Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).
•  Can serve this tasty Fish Fry in a Kerala Style Fish Curry Meals for a Lunch too.

 

NADAN FISH FRY WITH COCONUT MILK

NOTES:

• Any type of fish-small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this  Nadan Fish Fry.
  
• Can Deep Fry or shallow Fry the fish as per your preference.
• I usually shallow fry the fish.
• Curry Leaves gives an incredible flavour to the roast.
  

 

NADAN CHEMMEEN ROAST

    We cook Prawns in innumerable ways, a mix of this and a mix of that, and there you go with a simple, yet tasty Prawn dish ready in your hand.  It is always to play around with the ingredients and here I came up with a slight mish-mash and this one was an ultimate Nadan Kerala style Chemmeen Roast with just two simple steps.  Marinade and then shallow fry.  That's it, this tasty, spicy Kerala Style Prawn Roast would be ready within minutes.

    This Nadan Chemmeen Roast is one dish which looks more or less similar to the ones served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil, gives an authentic touch to this Prawn Roast.  Prawns are marinated in freshly ground spice paste with a drizzle of Lemon Juice.  The finishing touch of this Chemmeen Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Chemmeen Roast.

    This Nadan Style Prawn Roast is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Chemmeen Roast is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Prawn Roast as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

NADAN CHEMMEEN ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns - 500 Grams
Lime Juice - from 1/2 a Lime
Salt - To Taste

 

To Grind:

Shallots - 8-10 Nos.
Ginger - 1" Piece - 2 Nos.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Tomato - 1/2 a tomato
Curry Leaves - a few 

NADAN CHEMMEEN ROAST

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

 

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

METHOD:

For Nadan Chemmeen Roast:

• Clean, Peel and de-vein the Prawns.
• Clean and wash the Prawns and allow it to drain in a Colander.
• Grind the ingredients mentioned under' To Grind" into a very fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Prawns with the with above ground paste along with Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Prawns along with a handful of curry leaves.
• Fry the prawns on a medium-low flame for until all the marinade is absorbed and turns slightly dry.
• The marinade would turn aromatic and should start to coat the prawns.
• Now, pour in the Thick Coconut Milk and fry this on a very low flame for a few more minutes.
• Let the Chemmeen Roast become dry and aromatic.
  
• Switch off the flame.
  
• Serve Nadan Chemmeen Roast as an Appetizer or it goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Nadan Chemmeen Roast goes hand in hand with a glass of Thengin Kallu(Toddy).
  

 

NADAN CHEMMEEN ROAST - PRAWN ROAST

NOTES:

• Medium to Big Sized Prawns suits well for the recipe.  But can try with small sized shrimps too.
  
• Adjust the amount of spices as per your taste and the amount of Prawns you are cooking.
  
• Can marinate the Prawns overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Shallow Fry the Prawns on a very low flame until all the marinade turns aromatic and coats well into each piece.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

 

KAPPAYUM MEENUM

    Somewhere in the early 2000s, a rainy evening my hubby got into a mood of eating Fish Curry with Steamed Tapioca i.e. "Kappayum Meenum".  Any craving has to be set forth and satiated  immediately.  He got into action and went to buy some Fish and Tapiocas.  It was almost 7 in the evening, though he could buy Fish he couldn't get Tapioca in the midst of climbing up & down numerous shops.  He isn't a person to let his craving go off that easily.  Called his friends and asked them whether they could source out some Tapioca, and I am not sure, how one of his friend bought a few pieces of Tapioca for all the glee of my husband.  Happy go Lucky he was and there his craving was satiated to the core on that day.  He is an ardent fan... maybe ardent is the least suitable word for the same... he goes head over heels for Tapiocas.  And if it is combined with A Fish Curry or along with Beef - Kappayum Irachiyum, he loves it to the core.  So for people who love this combo, here comes Kerala's popular - "Kappayum Meenum". 

    Tapioca and Fish Curry combo stayed underrated within the walls of Kerala Kitchen for a long time until these Kallu shappu and NRI cravings paved the way for propagating this combo.  And even I remember a movie dialogue from Malayalam Movie Kangaroo where Suraj Venjaramood says "Don't serve Kappayum Meenum to the NRI Bridegroom, just serve some fried rice.  You can readily shoo him off." 

KAPPAYUM MEENUM

    A simple dish as a matter of fact, what you need is just to steam cook the Tapiocas and if you have Fish curry then just combine it up with steamed Tapiocas as you eat a curry with Rice.  And that's one simple dish of laymen of those days.  When Rice was a scarcity or a luxury, Tapiocas came to the rescue to the locals and the tuber rich in carbohydrate filled their hunger driven stomachs and the need for energy for a whole day's toil.

    Mostly, a day-old Fish Curry is served along with steamed Tapiocas.  Left over curries, used up with Rice or Kanji or Tapiocas or Raw Jackfruit, were a norm during those days.  A hearty & quick breakfast to keep up with the hard toil of the day.  Kappayum Meenum is a dish which can easily be served at any time of the day.  Be it as a Breakfast, Lunch, Dinner or even as a snack.

For SEAFOOD RECIPES, Click here...

Difficulty : Easy

Serves : 4- 6

Author : SM

Preparation Time - 15 - 25 Minutes

Cooking Time - 20 -30 Minutes

 

HOW TO COOK KAPPAYUM MEENUM - STEAMED TAPIOCAS WITH FISH CURRY

So what you need for this recipe - Kaapyum Meeenum

• Steam Cooked Tapiocas &
  
• A Fish Curry

STEAM COOKED TAPIOCAS:

KAPPAYUM MEENUM

It is very easy to Steam cooking Tapiocas,  just peel, clean, wash and cut the Tapiocas into desired sizes.  Then cook tapiocas in ample of water along with Turmeric & Salt.  Turmeric is purely optional, but I would suggest you to add it.  As it is a tuber dug out from the soil, it is always advisable to cook such vegetables or tubers along with Turmeric Powder.  While serving it along with Fish Curries, can slightly overcook & mash the tuber.

For a detailed explanation of HOW TO CLEAN  COOK TAPIOCAS, Click here...

• Some like the steamed Tapiocas mashed & seasoned colloquially called Kappa/Maravalli Kuzhachathu/Udachathu. Will post the recipe soon. 
• Kaapa Puzhungiyathu with Mulagu Chalichathu is another best combination popular in God's Own Country.
• A simple stir-fried the steamed Tapiocas - Kappa Ularthiyathu also goes hand in hand with Fish Curries.

For more RECIPES WITH TAPIOCAS, Click here...

FISH CURRY:

And when it comes to Fish Curry, prepare a typical Nadan Kerala Style Curry for the combo which is the best suitable to be served along with steamed Tapiocas.  If it's spicy and tangy then needless to say - it would be damn perfect.

For Fish Curry Options:

FISH CURRY WITH RAW MANGOES

ALLEPPEY FISH CURRY

MEEN MULAGITTATHU

MEEN THILAPPICHATHU

• Fish Curry with Raw Mangoes
• Meen Mulagittathu/Meen Vevichathu
• Alleppey Meen Curry
• Meen Kudampuli Ittu Vattichathu
• Meen Thala(Fish Head) Curry
• Meen Thilappichathu
  
• Malabar Meen Curry
• Angamaly Style Meen Curry
  
• Palaghat Style Meen Kudampuli Itta Curry/Meen Puli
  

For more RECIPES WITH FISH, Click here...

 

HOW TO SERVE KAPPAYUM MEENUM:

KAPPAYUM MEENUM

    Slightly mash the steam cooked Tapiocas.  At home we do not personally prefer mashing it.  Pour in a ladle full of spicy Fish Curry with a slice/piece of Fish.  And there you go with a typical Nadan kerala style dish - "Kappayum Meenum"

Heavenly is the duo.  Indulge with all might.  

Enjoy Kappayum Meenum!!!