What do you eat with Fish Curry? Mashed Kuppa
Updated: Jul 29
Eating fish curry inspired by my mom's recipe is nostalgic, especially when paired with kuppa vevichathu. Kuppa, or yuca, is a gluten-free root vegetable rich in fiber. When combined with aromatics, spices, and grated coconut, boiled yuca becomes a mashed potato-like dish that compliments my Red Snapper Kerala Fish curry perfectly. Click the link to prepare the red snapper fish curry. ⬇️
Ingredients:
1- 1/2 lb frozen yuca
1 green chili
1/4 tsp turmeric powder
2 sprigs of curry leaves
1/4 cup grated coconut
1 big shallot or 1/2 of a yellow onion
2 garlic cloves minced
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 Tbsp olive oil
1 Tbsp coconut oil
1/4 tsp aleppo pepper or crushed red pepper flakes
1 tsp salt/ salt to taste
Recipe:
Add frozen yuca to a pot, cover with water, add salt, and bring to a boil. Boil for 15-20 minutes, adding turmeric halfway through. Ensure yuca is fork-tender or mashable.
Once the yuca is fork tender, drain the yuca into a colander and set aside
In a separate pot, add olive oil and coconut oil to medium-high heat and pop the mustard seeds and cumin seeds with the lid on the pot.
Sauté onions, green chili, curry leaves, and garlic until translucent. Add the aleppo or crushed pepper flakes and mix.
Add the boiled and salted yuca or kuppa, along with the grated coconut to the pot and mix to combine. The flame is now lowered to low intensity on the stovetop.
Now pull out your good old potato masher and mash the yuca (kuppa) into a combined mixture and add more salt to taste. Combine once again.
Serve and enjoy with your favorite fish curry or my Red Snapper Kerala fish curry recipe!
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