Shrimp Tapioca Masala - Shrimp Kappa Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 People
 
Ingredients
  • Tapioca or Cassava, cut into rounds- 3
For making coconut paste
  • Grated coconut- 1 cup
  • Water- 3/ 4 cup
  • Whole Cinnamon- 1 inch slice
  • Fennel powder- 1 3/ 4 tsp
  • Turmeric powder- 1/ 4 tsp
For making Shrimp Roast
  • Coconut oil or vegetable oil- 2 tbsp
  • Onion, sliced thin- 4
  • Ginger-Garlic paste- 1 tbsp
  • Tomato, chopped- 2
  • Curry leaves- 1 sprig
  • Chili powder- 1 tsp
  • Coriander powder- 2 tsp
  • Garam Masala- 1/ 2 tsp
  • Turmeric powder- 1/ 8 tsp
  • Shrimp, deveined and shelled- 25
  • Water- 1/ 4 cup
  • Cilantro, chopped- 2 handfuls
  • Salt- to taste
Instructions
  1. Peel off the tapioca skin (use a peeler instead of knife) and cut into rounds.
  2. Fill ¾ th of a large pot with water and place over medium high heat, let the water come to a rolling boil.
  3. Season with salt and add the cut tapiocas into the water and cook till they turn tender and soft.
  4. Do not over cook till they are mashed up.
  5. Drain the water and keep aside the cooked tapiocas.
  6. In a blender, grind all the ingredients mentioned above 'for making coconut paste' into a smooth paste. Keep aside.
  7. Place a large pot over medium heat, add oil.
  8. Add onion, season with salt and saute till onions turn translucent.
  9. Add ginger-garlic paste, saute for 3 minutes.
  10. Add curry leaves and tomatoes, cook till tomatoes are mashed up.
  11. Add chili powder, coriander powder, garam masala and turmeric powder. Combine well and cook for a minute.
  12. Add shrimp, combine well and cook covered for a few minutes till the shrimp has cooked well.
  13. If the mixture turns dry, add ¼ cup water and cook covered.
  14. After the shrimp has cooked, uncover the pot and add the boiled tapioca into the shrimp masala.
  15. Combine the tapioca along with the shrimp masala.
  16. Pour the ground coconut paste, season with enough salt and combine well.
  17. Taste and add more salt if needed. If you need more spice, add more chili powder accordingly.
  18. Cook covered for a few minutes till the raw smell of the coconut goes away.
  19. Open the pot, give everything a stir, if the mixture is watery cook uncovered for 3 minutes till the mixture has thickened.
  20. Sprinkle cilantro over and cook for a few seconds.
  21. Remove the pot from the heat and keep covered for a few minutes.
  22. Serve warm on a plate and enjoy.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/shrimp-tapioca-masala-shrimp-kappa-masala/