450 g (1 lb) Prawns, raw, shelled, deveined, washed
2 tsp (10 ml) Lemon (nimbu) juice
Salt to taste
2 tsp (10 ml) Lemon (nimbu) juice
Salt to taste
Grind to a paste:
6 Dry red chillies (sookhi lal mirch), soaked in 1 1/2 tbsp malt vinegar
1 tsp (2 g) Cumin (jeera) seeds
4 - 5 Garlic (lasan), cloves
1/2 tsp (1 g) Turmeric (haldi) powder
1 Onion, small, chopped
450 g (1 lb) Potatoes, peeled, cut into 1 cm cubes
2 tbsp (30 ml) 1 fl oz Vegetable oil
5 - 6 Curry leaves (kadhi patta)
8 Green garlic, cloves and shoots, fresh, chopped
2 Green chillies, finely chopped
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), fresh, finely chopped
2 Eggs, fried (optional)
1 tsp (2 g) Cumin (jeera) seeds
4 - 5 Garlic (lasan), cloves
1/2 tsp (1 g) Turmeric (haldi) powder
1 Onion, small, chopped
450 g (1 lb) Potatoes, peeled, cut into 1 cm cubes
2 tbsp (30 ml) 1 fl oz Vegetable oil
5 - 6 Curry leaves (kadhi patta)
8 Green garlic, cloves and shoots, fresh, chopped
2 Green chillies, finely chopped
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), fresh, finely chopped
2 Eggs, fried (optional)
method
1. Marinate the prawns with lemon juice and some salt. Keep aside.
2. Grind all the ingredients mentioned to a smooth paste, adding a little vinegar if necessary.
3. Mix this paste with the potatoes and keep aside to marinate for at least 1 hour.
4. Heat the oil in a large pan over medium heat; saute the curry leaves, green garlic, and green chillies for 2 - 3 minutes. Add the marinated potatoes.
5. Saute for 5 minutes, stirring frequently, with a wooden spoon, scraping the base of the pan. Add just enough water to cover the potatoes.
6. Lower heat and simmer, covered, for about 40 minutes or until the potatoes are almost done.The sauce should be thick and rich, if it is too watery, simmer for a while longer. Increase heat and add the prawns. Cook for 2 - 3 minutes until done.
7. Season with salt and garnish with green coriander.
8. Serve hot with fried eggs on top of the potatoes. This goes well with chapatti.
2. Grind all the ingredients mentioned to a smooth paste, adding a little vinegar if necessary.
3. Mix this paste with the potatoes and keep aside to marinate for at least 1 hour.
4. Heat the oil in a large pan over medium heat; saute the curry leaves, green garlic, and green chillies for 2 - 3 minutes. Add the marinated potatoes.
5. Saute for 5 minutes, stirring frequently, with a wooden spoon, scraping the base of the pan. Add just enough water to cover the potatoes.
6. Lower heat and simmer, covered, for about 40 minutes or until the potatoes are almost done.The sauce should be thick and rich, if it is too watery, simmer for a while longer. Increase heat and add the prawns. Cook for 2 - 3 minutes until done.
7. Season with salt and garnish with green coriander.
8. Serve hot with fried eggs on top of the potatoes. This goes well with chapatti.
serving amount
serves: 4 - 6
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