Kappa Vattichathu & Meen Vevichathu.
(Kappa and Meen curry the Chef Pillai way!)
The one dish that explains the essence of simple Kerala cuisine available at homes anywhere.
Kappa and Fish curry or as Chef Pillai says “Kappa Vattichathu & Meen Vevichathu.”
The kappa, an underground root is skinned and steamed to soft perfection and then tempered with mustard seeds, curry leaves, garlic and turmeric. This is then accompanied with the fiery, red fish curry the infamous Kerala Toddy shops were renowned for. The ‘Vadakan puli’ or the Kerala black tamarind adds the tangy flavour to the fiery red curry with king fish.