Kappa (tapioca/ cassava) and prawn curry

I'm pretty excited about this coming weekend. A bunch of us are heading down to the beautiful Jurassic Coast of Dorset to do some trekking and for some hard core fun. I am thoroughly looking forward to it and hoping like mad that the weather hold good. 

In Chennai, I lived about 10 feet away from the beach and couldn't care less about going there frequently.. Now after being in UK for close to 3 years, I'm so beach deprived and I so badly want some sea and sand. So is the way of life I guess. 

This is a recipe I've had in my drafts for ages and thought i should post it before i completely forgot it existed. As usual its an easy peacy no strain recipe i use when I'm really lazy. Enjoy!

King prawns- 250 gms, deveined and cleaned

Onion- 1 large, roughly chopped

Tomato- 2 medium, chopped

Ginger garlic paste- 1 tbsp

Kashmiri chilli powder- 1/2 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/4 tsp

Garam masala- 1 tsp (optional)

Mustard seeds- 1/2 tsp

Curry leaves- a sprig

Oil - 1 tbsp

Salt- to taste

In a heavy bottomed pan, heat the oil and splutter mustard seeds and add curry leaves. Saute for one to two minutes.

Add the GGP and cook till the raw smell goes.

In goes the onions and tomato and saute till they are cooked and the oil starts separating

Next add all the powders...chilli, coriander, turmeric and garam masala and mix well with the masala. Cook till the raw smell goes.

Add the prawns and mix it with the masala. Make sure it is well coated.

Reduce the heat to medium, close with a lid and cook till the prawns are done..say about 10 minutes max.

Add salt, check spice and take it off the flame.

Serve hot.

I served it with some kappa. The recipe I've adapted from here. It was really yummy.