- Medium sized prawns – 500 gms
- Coconut Milk – 200 ml
- Onion – 3, chopped finely
- Ginger paste – 1 tbsp
- Whole red chilli – 1
- Red Chilli powder – 1 tsp
- Garam masala powder – 1 tsp
- Green chilli – as per taste
- Potato – 2, boiled and cubed
- Whole garam masala
- Cumin seed, fenugreek seed – 1/2 tsp
- Coriander powder – 2 tsp
- Tomato Ketchup – 1 tbsp
- Salt, turmeric, sugar
Clean and devein the prawns. Fry them lightly after marinating with salt and turmeric powder for 15 minutes.
Fry the boiled potatoes till golden brown and keep aside.
In the same oil, add the whole garam masala, bayleaf, dry red chilli, whole cumin seed and fenugreek seeds. Let them splutter. Now add the chopped onions and fry till golden brown.
Add ginger paste and saute well. Mix all the powdered masalas in 1/2 cup of water and add it to the pan. Add chopped green chilli too.
Fry the masalas till the water evaporates and oil comes out of the surface. Add the tomato ketchup and fry quickly.
Remove from heat and add the coconut milk with a cup of water. Mix well with the fried masalas.
Return to the heat and let it boil. Add the potatoes and prawns.
Cook over low heat for 10 minutes. Adjust the seasoning. When the gravy thickens sprinkle a spoonful of sugar. Sprinkle the garam masala powder at the end.
Serve with rice.