Made this curry in a jiffy during this hot and humid summer. It takes hardly 10-15 minutes to cook, if the prawns are marinated beforehand. Goes well with plain rice.
- Prawns – 500 gms, cleaned and deveined
- Potato – 1, peeled and sliced
- Onion – 2, big, sliced thinly
- Green chili – 6-8, sliced
- Chopped garlic – 2 tbsp
- Ginger garic paste – 1 tbsp
- Salt, turmeric, red chilli powder
- Sugar – a pinch
- Mustard oil
- coriendar leaves
Marinate the cleaned prawns with salt, turmeric, ginger garlic paste, red chilli powder and a pinch of sugar for 30 minutes.
Heat mustard oil in a pan. When it is hot, add the marinated prawns and fry for 1 minute on both sides.
Now add all the remaining ingredients and cook covered over low heat.
You may sprinkle aome water if needed. Cook covered for 10 minutes and you are done.
Check the potatoes and if require cook for 2 more minutes if the potatoes need some more cooking. Check the seasoning. Switch off the flame and add chopped coriender leaves.
Serve with plain rice.