Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Prawns | fresh, cleaned and deveined |
| 250 | Grams | Onions | small baby ones. Crushed |
| 2-3 | Teaspoon | Chilly Powder, Red | For pungency |
| 1/2 | Teaspoon | Turmeric Powder | For color |
| 1/2 | Teaspoon | Garam-Masala | For pungency |
| 250 | Grams | Potatoes | peeled and cumbed |
| 1/2 | Nos. | Coconut scraped (fresh) | Take juice for curry |
| 1/2 | Teacup | Coconut Oil | For frying |
| As Required | Salt | to taste | |
| As Required | Vinegar | to taste | |
| 3 | Medium | Chillies Green | slit for flavor |
Method
Clean and devein the prawns (can also use with the shell on removing its hairy feet underneath, this gives more flavour and helps to keep the juices intact)
Heat oil in a pan and add the crushed baby onions and chilly powder and the other masala powders and stir fry till the onions absorb the masala and are cooked but not burnt. Add the cubed potatoes and stir-fy. Add a little water to half cook the potatoes. Taste and add salt and vinegar to taste. Add the coconut juice and prawns and keep stirring gently till the prawns absorb the gravy and the prawns and other ingredients are cooked through. Add slit green chillies to the boiling curry.
Allow to cool, as the gravy is absorbed well.
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