Seafood Kappa Biriyani

Seafood kappa biriyani

Ingredients (Serves 3)

To make the seafood masala

1. Mixed seafood (prawns, squid, scallops, clams etc) – 250 – 300 gm

2. Coconut oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Thenga kothu /  coconut flakes – 3 tbsp

Ginger – 1.5 tsp, finely chopped

Garlic – 1.5 tsp, finely chopped

Onion – 1.5 cup, thinly sliced

Green chilly –, diagonally sliced

Curry leaves – A few

3. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Coriander powder – 3/4 tsp

Garam masala powder – 1/2 tsp

4. Tomato – 1 small, thinly sliced

Kudam puli – 1 small piece (Soaked in little warm water for 15 minutes)

5. Salt – To taste

For mashed tapioca

6. Tapioca / kappa – 1/2 kg

Turmeric powder – 1/4 tsp

Salt – To taste

7. Grated coconut – 3/4 cup

Pearl onions – 2

Green chilly – 1 – 2

Turmeric powder – 1/4 tsp

Curry leaves – A few

8. Curry leaves – A few

9. Ghee / coconut oil – 1 tsp


1. Coarsely grind or crush the grated coconut along with the other ingredients numbered 7.

2.  Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, add the grated coconut and mix well. Mash everything slightly. Set aside until ready to use.

2. Heat 1.5 tbsp coconut oil in a pan at medium heat. Splutter mustard seeds and fry 1/2 tsp fennel seeds until fragrant. Add coconut flakes, chopped garlic, ginger, slicedonion, little salt, green chilly and curry leaves. Saute until onion turns light brown. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell disappears. Add sliced tomatoes and saute until mushy. Add mixed seafood, kudam puli and salt, to taste. Mix well. Cook for 4 – 5 minutes until done. Add a pinch of garam masala powder and switch off.

3. Add the mashed tapioca mixture to the cooked seafood masala and mix well. Sprinkle 2 – 3 tbsp water, mix well and cook covered for a few minutes, stirring once in between. Add 1 – 2 tsp of ghee/ coconut oil, few curry leaves and switch off. Sprinkle chopped onion and serve immediately with thenga chammanthi. It tastes super-yummy..enjoy!!

Seafood kappa biriyani

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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