Finger licking delish shrimp & kappa or tapioca cooked in the Instant Pot…
Kappa or tapioca is a staple food in Kerala. Over the years this simple & humble root vegetable has been curated & now it can be found on the menu of most fine dining restaurants in Kerala. Kappa can be paired with literally any kind of meat & seafood. However, Kappa & fish curry is a true Kerala delicacy.
I tend to make one-pot meals with kappa, by pairing it with chicken, beef, fish, or shrimp. This time, cooked in the Instant Pot along with shrimp. Turned out to be finger-licking delish.
Instant Pot Easy & Tasty Shrimp Tapioca Biryani | Kerala Style Kappa & Shrimp
Recipe type: Main
Serves: 5 people
For Cooking Tapioca-Kappa
- Tapioca or Kappa, medium-sized chunks- 1 Kg
- Water- 2 cups
- Salt- 1 tsp
For Marinating Shrimp
- Shrimp, deveined- 30
- Chili powder- 1½ tsp (for less heat add Kashmiri chili powder)
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Coriander powder- 1 tbsp
- Garam masala- 1 tsp
- Salt- ½ tsp
For Cooking Shrimp Curry
- Coconut oil- 1 tbsp
- Dried bay leaves- 2
- Onions, chopped- 3
- Ginger-Garlic paste- 1 tbsp
- Green chilies, halved- 2 (optional)
- Curry leaves- 1 sprig
- Salt- 1 tsp
- Tomatoes, chopped- 2
- Cilantro, chopped- ¼ cup
For Making Tempering
- Coconut oil- 2 tbsp
- Ghee- ½ tbsp
- Mustard seeds- 1 tsp
- Shallots, chopped- 1 or 3 small-pearl onions
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- I've used frozen tapiocas, available at the Indian store. It was 1 Kg & cut into large chunks.
- Rinse the tapioca under running water. I didn't defrost them.
- I've pressure cooked the tapioca in the Instant Pot. You can use regular pressure cooker or cook them in a saucepan over stovetop till tapiocas turn fork tender.
- To the stainless steel pot, add the tapioca chunks, water & salt.
- Close with the lid.
- Select pressure cook setting, set time to 10 minutes at high pressure.
- After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- minutes of pressure cooking, tapiocas turned fork tender didn't turn mushy.
- Drain the liquid from the pot & transfer the cooked tapiocas to a plate.
- I've cut the cooked tapiocas into smaller chunks, as I've used large chunks. Keep them aside.
- In a bowl, add the shrimp & all the spices mentioned above 'for marinating shrimp'. Keep it aside.
- Turn on the Instant Pot.
- Select Saute setting at medium temperature. Let the stainless steel pot turn hot.
- Add oil & dried bay leaves, saute for a few seconds.
- Add onions, ginger-garlic paste, green chillies & curry leaves, season with ½ tsp salt.
- Cook for 2 minutes.
- Add tomatoes, cook for 2 minutes.
- Add the marinated shrimp, combine well.
- Close the pot with the lid.
- Cancel saute, select pressure cook setting, set the time to 5 minutes at high pressure.
- After 5 minutes of pressure cooking, do a quick pressure release.
- Open the lid, aromatic & flavourful shrimp curry is ready.
- Add the cooked tapiocas to the shrimp curry, combine well.
- Turn on saute setting at medium temperature.
- Cook for 3 minutes, don't mash the tapiocas, it should be bite-size pieces will taste better.
- Garnish with chopped cilantro.
- Remove the pot from the main pot, keep covered.
- Let's make the tempering, don't skip adding the tempering- will greatly enhance the taste & flavour of this dish.
- Place a small pan over medium heat.
- Add coconut oil & ghee, let turn hot.
- Add mustard seeds, let splutter.
- Add shallots or small onions, fry till golden brown in color.
- Only after shallot has turned golden brown, add dried red chilies & curry leaves. Otherwise, red chilies will burn & will impart a burnt taste.
- Fry for a few seconds.
- Pour the tempering over the shrimp-tapioca biryani.
- Keep it covered for 15 minutes, this way the aroma from the tempering will infuse into the biryani.
- Serve into bowls & enjoy this lip-smackingly delish shrimp kappa biryani.