Ingredients
- 600g tapioca/cassava
- 10 small onion or 1 onion, finely chopped
- 3 green chillies
- 3 sprigs of curry leaves
- 200g prawns
- 2 1/2 cup thin coconut milk
- 1 cup thick coconut milk
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 dried red chillies
- 2 tbsps coconut oil
- Water
- Salt to taste
Method
In a large pot, bring water
to boil. Once the water starts boiling, add 600g tapioca pieces. Cook until half done. Strain and keep aside.
Crush 5 shallots, 3 green chillies, 2 sprigs of curry leaves and 1 tsp of cumin seeds. You can use a food processor for the same. Keep aside.
Take 200g cleaned prawns and crush half of the prawns using a food processor. Keep aside.
In a pot, add the cooked tapioca pieces, crushed shallots, chillies, curry leaves and cumin.
Pour in 2 1/2 cups of thin coconut milk. Add salt to taste and mix well.
Cover and cook until the tapioca pieces are well cooked. Stir in-between.
Mash the tapioca using a slotted spoon.
Add the crushed and whole prawns. Mix well and cook for 5 minutes.
Reduce the flame and add 1 cup of coconut milk. Add salt if required. Mix well and cook for 2 minutes. Remove from heat.
Heat 2 tbsps of coconut oil in a pan. Add 1 tsp mustard seeds. When it starts spluttering, add 2 dried red chillies, 5 finely chopped shallots or 1/2 onion finely chopped and a sprig of curry leaves. Fry until golden.
Transfer this to the cooked tapioca. Mix well.
Serve hot and enjoy.
