PRAWNS & TAPIOCA CURRY

Prawns- 20 pcs medium size w/shell
Tapioca- 250 gms
Onions- 2 finely chopped
Garlic- 4 cloves chopped
Ginger- 1 small pc chopped
Green chili- 1 pc chopped
Tomato- 1 medium size chopped

Powders:
Red chili- 1 Tspn or more
Coriander- 1 Tspn
Cumin- ½ Tspn
Turmeric- ¼ Tspn
Pepper- ¼ Tspn

Tamarind- pulp of 1 Tspn
Coconut milk medium thick – 1 cup
Coconut Oil- 2 Tbspn

Method:
Wash the prawns and set asideRemove the skin of the tapioca & cut into chunks.
Wash well and keep aside.
In a vessel, add sufficient water and add salt as per taste and boil this. When it boils, add the tapioca ( the water level should be just enough to cover the tapioca).
Insert the knife into the tapioca and check if it is cooked. Once cooked, drain the water and set aside.
In a non-stick pan, add 2 Tbpsn of oil, & when hot, add the onions, followed by ginger, garlic and green chili.
Cook till the onions turn soft. Start adding the powders followed by the tomato.
You can now add the tamarind pulp and fry for 2 mnts. Ensure the mixture does not burn. You may add little water if required.Add the prawns and mix well.
Cook for 2 mnts. Add 1 cup of coconut milk. Add salt to your taste. Give a good boil and now add the tapioca.

Tempering:
In little oil, fry ½ onions finely chopped along with a sprig of curry leaves.
Pour this in the prepared curry.