Saturday, November 28, 2015

Prawn Potato Masala Recipe | Prawn curry with Potato

Yet another Prawn recipe in this space. Until I try this recipe, I am not sure about the combo Potato and Prawn. When Jany's cousins were in home last time, the quantity of Prawn that we had was very less. So to serve few more, I added finely chopped potato along with the prawn. Also, I added cashew paste for richness. To my surprise it turned out very well and Danie loved it to the core. Since everyone liked it, I wanted to share it with you all. Let's see the preparation steps.

Check out my other prawn recipes in the below links:
Prawns -  250 grams 
Potato - 1 Big 
Onion - 1 Big
Tomato - 1 large 
Ginger garlic paste - 1/2 tsp  
Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp 
Salt - as required 
Curry leaves - few  
To Grind:
Coconut - 1/4 Cup 
Fennel Seeds - 1.5 tsp 
Cashew nuts - 10
1. Clean and devein the prawn. Peel the skin of the potato and chop it finely. Similarly Chop the tomato and onion finely. In a pan add some oil and saute the onion until it turns transparent. Then add the tomato.
2. When the tomato is mushy add the chopped potato and cook it in low flame by sprinkling little water whenever it is dry. Now add the chilli powder, turmeric powder and required salt. 
3. Once the raw smell of the masala leaves add the cleaned prawn and cook it for 3 to 4 minutes. The prawn leaves enough water. Grind the items under 'To Grind' to a very smooth paste.
4. Add the ground paste to the prawn masala. Adjust water for the gravy and bring everything to boil. Sprinkle pepper powder and curry leaves. Give it a quick mix and switch off the flame.
The spicy and rich prawns masala goes well with Aappam, Idiyappam, Chappathi and Idli Dosa.
Points to remember:
  • Chop the potato finely so that it gets cooked easily while sauteing.
  • Adding cashew nuts is optional, but it gives rich taste to the masala.
  • Don't increase the quantity of tomato, it will change the taste.
Warm Regards,
Happy's Cook - Divya

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