A wonderful lively curry that won’t burn your ears off but lets you really enjoy all of the flavors.This basic recipe changes according to what I have lying around.
I have grown up eating prawn dishes of different varieties but during winters when my mom use to cook prawns with new baby potatoes, we use to ask for more rice and curry and always ended up over eating.
So, all the seafood lovers, here is an easy and quick prawn curry recipe that best pairs with any rice. The curry is tangy, full of flavour and pretty filling, so treat yourself to a special solo supper of spiced shellfish.
It is a lovely light supper for these winter days.
- 250 gram. baby potatoes
- 250 grams. medium size prawn (deveined)
- 3-4 garlic cloves chopped
- 1 onion finely chopped
- ½ cup chopped tomatoes
- 2 green chillies
- 2 tbsp. chopped coriander leaves
- 2-3 tbsp. oil
- Salt to taste
- 1 tsp. cumin powder
- 1 cup water
- Cook the potatoes in lightly salted, boiling water for 10-15 minutes, until tender. Drain and keep aside.
- Heat oil in a pan and sauté the prawn for 2-3 minutes and keep aside.
- In the same pan heat 2 tbsp. oil, add the garlic, onion and green chillies and cook for 2-3 minutes. Then add the chopped tomato and cook for another 3-4 minutes.
- Add cumin powder, salt, potatoes, coriander leaves, water and mix well. Bring to the boil, reduce heat, cover and simmer gently for 5 minutes.
- Stir in the prawns and heat briefly until they are warmed through. Be careful not to overcook the prawn.
Spoon the stew into shallow bowl and serve sprinkled with coriander leaves.