Most commonly I prepare this gravy, when I use to have little quantity of prawns without any discussion, I blindly prepare this recipe. The taste, texture and flavor of this dish are too good. It goes out well with pulav, briyani and steamed rice.
- Prawn – 250 gm
- Potato – 2 nos (medium sized)
- Onions – 200 gm
- Tomato – 150 gm
- Cinnamon – 1” inch stick
- Cloves – 3 nos
- Star anise – 1 no
- Mustard seeds – ¼ tsp
- Methi seeds – ¼ tsp
- Curry leaves – a string
- Cumin seeds – ¼ tsp
- Green chillies – 2 nos
- Ginger-garlic paste – 1 tbsp
- Chilli powder – ½ tsp
- Cumin powder – 2 tsp
- Turmeric powder – ¼ tsp
- Salt to taste
- Oil – 2 tbsp
- Coriander leaves – for garnishing
- Clean the prawns. Peel and cube the potatoes into medium size. Finely chop the onions and tomatoes. Slit the green chillies.
- Heat oil in the kadai. Add mustard, cumin, methi and curry leaves; wait till they crackle.
- Add in the cloves, cinnamon and star anise, sauté for few seconds till they turn dark in colour.
- Add the ginger-garlic paste and onions. Fry till they turn golden brown.
- Add the tomatoes and fry till they are mushy.
- Add all the spice powders (turmeric powder, chili powder, cumin powder), potato and salt. Fry for few minutes.
- Pour in a cup of water and cover with the lid, till the potato gets 75% cooked.
- Add in the prawns and salt. Let it boil and pour half a cup of water. Cover with the lid, till the prawn is cooked.
- Remove the lid and put in medium flame till it becomes semi-gravy.
Serve hot with pulav, briyani and steamed rice.