Sanju Samson's Favorite Fish Curry & Kappa Recipe: A Nutritious Powerhouse
Sanju Samson's Fish Curry & Kappa: Recipe & Nutrition

Sanju Samson's Beloved Fish Curry and Kappa: A Nutritional Powerhouse Unveiled

Indian cricketer Sanju Samson has been garnering widespread acclaim for his stellar performances in the T20 World Cup 2026, playing a pivotal role in securing the championship for his team. His contributions on the field have not gone unnoticed, with former captain Virat Kohli expressing admiration in an Instagram post, writing, "Really happy for you, Chetta." Beyond his prowess as a right-handed wicket-keeper-batter, Samson is also known for his deep passion for food, particularly his classic favorite: Fish Curry and Kappa.

According to various interviews, this traditional combination holds a special place in his heart, offering not just delightful flavors but also comprehensive nutritional benefits. The dish is celebrated for its rich blend of proteins, vitamins, and minerals, making it a wholesome meal choice. Below, we delve into the detailed recipe, inviting you to recreate this culinary delight at home.

Ingredients Required for the Dish

For the Fish Curry:

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  • 500 grams of fresh fish
  • 2 tablespoons of coconut oil
  • 1 teaspoon of mustard seeds
  • 1 sprig of curry leaves
  • 5–6 garlic cloves, finely chopped
  • 1 small onion, diced
  • 2 tablespoons of Kashmiri red chilli powder
  • ½ teaspoon of turmeric powder
  • 1 tablespoon of coriander powder
  • 1 small ball of tamarind
  • Salt to taste
  • 2 cups of water

For the Kappa (Tapioca):

  • 500 grams of tapioca
  • ½ teaspoon of turmeric powder
  • Salt to taste
  • 2 tablespoons of grated coconut
  • 2 garlic cloves
  • 1 green chilli
  • 1 tablespoon of coconut oil
  • 1 sprig of curry leaves

Step-by-Step Cooking Instructions

Preparing the Kappa:

  1. Begin by peeling the tapioca and cutting it into medium-sized pieces.
  2. Boil the tapioca in water with turmeric and salt until it becomes soft. Once done, drain the water and lightly mash the tapioca to achieve a coarse texture.
  3. Crush the grated coconut, garlic cloves, and green chilli into a coarse paste. Mix this paste thoroughly with the mashed kappa.
  4. Heat coconut oil in a pan, add curry leaves, and then incorporate this mixture into the kappa. Set aside once combined.

Preparing the Fish Curry:

  1. Heat coconut oil in a clay pot or a deep pan over medium flame.
  2. Add mustard seeds and curry leaves, allowing them to splutter. Then, add the chopped garlic and diced onions, sautéing until they turn aromatic and golden brown.
  3. In a small bowl, mix chilli powder, turmeric powder, and coriander powder with a little water to form a smooth paste. Add this paste to the pan and cook for a minute.
  4. Extract tamarind water by soaking the tamarind ball in warm water and straining it. Add this tamarind water and salt to the pan, bringing the mixture to a gentle boil.
  5. Carefully add the washed fish pieces to the curry. Simmer on low heat for 8–10 minutes, or until the fish is fully cooked and tender.

Serve the hot Fish Curry alongside the prepared Kappa for a complete and nutritious meal. This dish not only satisfies the palate but also provides essential nutrients, making it a favorite among health-conscious individuals and food enthusiasts alike.

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