Prawn curry with potatoes
Curries With Bumbi · ♥ 111 likes · 6.9K views · 5 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 350 g prawns
- 2 tbsp coriander leaves
Clean the prawns: cut off the antennae, the hard pointed projection and the tip of the head, remove the black sac near the head, snip off the legs and tail.
- 3 whole medium potatoes
Peel open the shell with the thumbs, slit along the back with scissors or a knife and pull out the dirt sac; turn over and remove the black thread. Keep the heads on for flavour.
- 1 whole large onion
- 1 whole large tomato
- 4 tbsp mustard oil
Heat the mustard oil in a pan on high; add the potatoes and stir on medium-high about 6 minutes until the edges brown.
- 1 tsp Kashmiri red chilli powder
Mix the chilli powder and turmeric with a little water in a bowl to a paste; add it to the pan.
- 1 tsp turmeric powder
- water
- water
- 1 tsp salt
Add the prawns and stir on medium-high for only a minute; deglaze with a splash of water and add the salt.
Spice paste
- 1 cup hot water
- 3 whole green chilies
Add a cup of hot water for a medium-consistency gravy; when it boils, cover on very low heat about 4 minutes.
- 1 tsp sugar
Add the slit green chilies and the sugar, cover on low another 4 minutes.
Green chilies, sugar and coriander
Stir in the roughly chopped coriander; do not cook the prawns longer or they turn rubbery. Serve with hot steamed rice.