Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Prawns | deveined acd cleaned |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1 | Tablespoon | Garlic Paste | |
| 1/4 | Teacup | Cooking Oil | |
| 1 | Tablespoon | Ginger Juliennes | long slices |
| 2 | 25 g | Chillies Green | sliced lengthwise |
| 2 | Tablespoon | Chilly Powder, Red | |
| 2 | Large | Tomatoes | sliced |
| 5 | Large | Potatoes | Pared and cubed |
| 1, 1/2 | Teacup | Coconut Milk - Thick | thin |
| 1/2 | Teaspoon | Mustard Seed (Sarson) | |
| As Required | Curry Leaves (Kadi patta) | for garnishing | |
| 1 | Teacup | Coconut Milk - Thick | thick |
| As Required | Salt | to taste | |
| 1/2 | Teaspoon | Pepper Powder |
Method
Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or sauté pan heat the oil, ginger, green chillies for about 10min until oil separates. Add the chilly powder and sauté for a few more minutes add diced tomatoes and potatoes then the prawns and thin coconut milk. Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds and add it to the curry. Put the curry back on the stove then add thick coconut milk and simmer. Then add curry leaves. Pour onto curry and serve hot with rice.
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