Prawn and Potato Curry is a basic Indian recipe. This recipe is often made in our house. Potato is the main ingredient in this recipe, it adds versatility to this curry. Potato in itself is versatile, you can add it to several recipes, like sprouts, cabbage, cauliflower, non-veg dishes, etc.
In this recipe we are using prawns and not shrimp, many misunderstand and think both are one and the same. The basic difference is shrimp is found in salt water and prawn is found in freshwater. An identifiable difference is that shrimp have curled body and prawn has straight body.
There are several types of prawn curry, that is Mangalorean curry which has coconut milk in it, curry made with a paste of grated coconut which is made in the Konkan region, and many more.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Yields: 3 servings
For prawn and potato curry you will need washed prawns, diced potatoes are one of the main ingredients. Onion and tomato for preparing curry, the green paste is homemade which will be explained in detailed directions. Very few spices are used in this recipe – red chili powder, powder of whole spices, turmeric powder, salt as per taste and oil.
How to make
Marinate prawns with salt, red chili powder, turmeric powder, whole spices powder and green paste.
Heat oil in a pan, saute vertically chopped onions and vertically chopped tomatoes and saute. Let it cool down and grind to a smooth paste. Again heat oil, add red chili powder, whole spices powder, turmeric powder and saute for half a minute. Mix diced potatoes in it, add water. Cover and cook partially. Now add marinated prawns, onion and tomato paste,and water, cover with a lid and cook on medium flame.
How to store Prawn and Potato Curry
Nicely boil this curry, then turn off the flame and let it come to room temperature. Seal in an airtight container and deep freeze, this will keep the curry fresh for four to five days.
Try this: Healthy Sweet Potato Soup Recipe for 4 servings.
- 1 bowl Prawns
- 2 diced Potatoes
- 1 vertically chopped Onion
- 1 vertically chopped Tomato
- ¼ cup Green Paste
- 1 tablespoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon powder of Whole Spices
- Salt as per taste
- 4 tablespoon Oil
- 2 cup Water
Directions: Prawn and Potato Curry
Marinate 1 cup of prawn with 1⁄2 teaspoon salt, ½ tablespoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon whole spices powder and ¼ cup green paste. Nicely mix everything together, cover and keep it aside for 15 mins to 20 minutes
Heat 2 tablespoons of oil in a pan, add 1 vertically chopped onions and saute on medium to high flame till caramelized. Now add 1 vertically chopped tomato and saute till they turn soft.
Spread sauteed onion and tomato on a plate and let it come to room temperature. Once cooled down, grind to a smooth taste, no need to add water to make a smooth paste.
Again heat 2 tablespoons of oil in the same pan, add ½ tablespoon red chili powder, ½ teaspoon whole spices powder, saute for half a minute and add 2 diced potatoes, give it a quick mix, pour 2 cups of water. Cover it with a lid and let it simmer till the potatoes are partially cooked.
Once the potatoes are partially cooked add onion and tomato paste in it which was prepared earlier, add marinated prawns and salt as per taste. Mix everything nicely, pour hot water if you want watery consistency [hot water will not change the taste, if you add tap water you will have to add adjust the spicyness]
After 10 minutes check if the potatoes are cooked by breaking them and turn off the gas. Prawn and Potato Curry is ready to be served hot alongside rice or roti.
Prawn and Potato Curry Recipe
Per serving: 293 calories; protein 36.2g; carbohydrates 14.1g; fat 10g; cholesterol 316mg; sodium 316mg;
What is whole spices powder?
powder of coriander seeds, cumin seeds, cinnamon sticks, black cardamom, green cardamom, cloves, black peppercorns,and bay leaves- saute everything and grind to fine powder
How to make Green Paste?
this is a paste of ginger, garlic, green chilies and cilantro
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