Boiled tapioca with tasty shrimp curry

Perfectly boiled tapioca tempered with aromatic spices and spicy shrimp curry is a match made in culinary heaven. Check out how to cook this fabulous combination.

Shrimp curry
½ kg shrimp

1 ½ cups water
2 tsp Kashmiri chilli powder
2 tsp fish masala powder
¼ tsp turmeric powder
1-inch piece of ginger (crushed)
Curry leaves
3 bulbs tamarind (soaked for 10 minutes)
Salt as required
1 tsp coconut oil
Clean and devein the shrimp
Dry roast the Kashmiri chilli powder for 2 -3 minutes on low flame
Boil some water in an earthen chatty
Into it add the roasted Kashmiri chilli powder, fish masala powder, turmeric powder, crushed ginger, curry leaves and tamarind bulbs
Boil for 5 minutes with the lid on
When bubbles begin to appear, add the cleaned shrimp
Cook for 10 minutes with the lid on
Turn off the flame after the shrimp is perfectly cooked
Sprinkle some fresh coconut oil and curry leaves too
Rotate the chatty to mix everything
The shrimp curry tastes amazing when served after 2 -3 hours.


Boiled tapioca

½ kg tapioca
¼ tsp turmeric powder
¾ cup grated coconut
½ tsp chilli powder
Curry leaves
Salt as required
1 tsp coconut oil
Peel, wash and cut the tapioca into small pieces
Boil them in water mixed with salt, curry leaves and turmeric powder
Drain the cooked tapioca
Mix grated coconut and chilli powder into the tapioca
Heat coconut oil and splutter mustard seeds
Roast some curry leaves and dried chillies
Add this tempering into the tapioca
Mix well
Tapioca and shrimp curry are ready.

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