Prawns – 450 gms, raw, shelled, deveined, washed
Lemon Juice – 2 tsp
Salt to taste
Grind to a Paste:
Dry Red Chillies – 6, soaked in 1 1/2 tbsp malt vinegar
Cumin Seeds – 1 tsp
Garlic – 4 to 5 cloves
Turmeric Powder – 1/2 tsp
Onion – 1, small, chopped
Potatoes – 450 gms, peeled, cut into 1 cm cubes
Vegetable Oil – 2 tbsp
Curry Leaves – 5 to 6
Green Garlic – 8 cloves and shoots, fresh, chopped
Green Chillies – 2, finely chopped
Salt to Taste
Green Coriander – 2 tbsp, fresh, finely chopped
Eggs – 2 (optional)
1. Marinate the prawns with the lemon juice and some salt. Keep aside.
2. Grind all the ingredients mentioned to a smooth paste, adding a little vinegar if necessary.
3. Mix this paste with the potatoes and keep aside to marinate for at least 1 hour.
4. Heat the oil in a large pan over medium heat.
5. Saute the curry leaves, green garlic, and green chillies for 2 to 3 minutes.
6. Add the marinated potatoes.
7. Saute for 5 minutes, stirring frequently with a wooden spoon, scraping the base of the pan.
8. Add just enough water to cover the potatoes.
9. Lower heat and simmer, covered, for about 40 minutes or until the potatoes are almost done.
10. The sauce should be thick and rice, if it is too watery, simmer for a while longer.
11. Increase heat and add the prawns.
12. Cook for 2 to 3 minutes until done.
13. Season with salt and garnish with green coriander.
14. If you are using the eggs, fry them first and then serve on top of the potatoes.
15. Serve with chapattis.
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