I use an electric stone grinder for most of my masalas. The reason I do this is because the masala is ground without any heating and hence the curry turns rich and creamy. But you may use a mixer-grinder also (but grind in small bursts so as not to heat the jar). Also, I have used a combination of dry red chillies – one for the colour and the other for the flavour. The essence of this Prawn and Potato Curry lies in the coconut masala paste.
Serves: 6 Persons
Prep. Time: 10 Mins. + 30 Mins (grinding on stone grinder)
Cooking Time: 25 Mins.
[ Standard Measure – 1 cup = 250 ml ]
- Prawns (cleaned & deveined) – 1 cup (cleaned)
- Potatoes – 2 medium
- Onion (finely chopped) – 1 medium
- Light Green Chillies (slit) – 2 to 3
- For the Masala Paste:
- Coconut (grated) – 1 cup
- Kashmiri Red Chillies (deseeded) – 5 to 6
- Bedgi Red Chillies – 5 to 6
- Black Pepper Corns – 6
- Corriander Seeds – 1 ½ to 2 tbsp.
- Jeera [Cumin Seeds] – a pinch
- Turmeric Powder – 1/2 tsp.
- Garlic – 4 small cloves
- Tamarind (soaked in 1 cup hot water) – 1 small lime sized ball
- Thick Coconut Milk (see here) – 250 ml
- Sugar – ½ tsp. (optional)
- Oil – 2 to 3 tbsp.
- Salt – 1 tsp. or to taste
Step 1: Apply ½ tsp. salt to the cleaned prawns and keep aside.
Step 2: Peel and chop the potatoes into small cubes. Place them aside in a bowl immersed in cold water.
Step 3: Grind all the ingredients listed under masala and the tamarind with it’s water, to a smooth paste using another 1 cup water.
Step 4: Heat 2 to 3 tbsp. oil in a vessel and add the slit green chillies and sauté for a minute. Add the onion and sauté till light golden on medium heat. Drain and add the potato cubes and sauté for 2 minutes.
Step 5: Add the ground masala paste and 250 ml water and cook on low heat till the curry starts boiling.
Step 6: Next add the prawns, sugar, salt (if needed) and let the curry simmer covered till the potatoes are done (around 8 to 10 minutes).
Step 7: Check if the potatoes are done and check for seasoning. Stir in the thick coconut milk and simmer uncovered for another 3 to 4 minutes (don’t let the curry come to a boil). Serve hot with hot rice.