The main course of last Sunday's Lunch....
Large prawns – 1.5 kgs
Onions – 1 large
Tomato – 1
Tomato sauce – 2 tbsp
Garlic cloves 3-4 chopped
Garam Masala whole – 2-3 green elaichis; 1 no. 1” cinnamon stick, 3-4 cloves
Bay leaf/Tej pata – 1
Ginger-garlic paste – 1 tbsp
Turmeric / Haldi – 1 tsp
Kashmiri chili – 1 tspn
Jeera powder - 1.5 tsp
Amchoor powder / Chaat Masala – 1.5 tsp
Red Chili powder – 1 tsp (optional)
Salt to taste
Sugar- a pinch
Green chilies – finely chopped
Coriander leaves – a handful ..finely chopped
Potatoes – 2 large cut into small cubes
Oil – white oil for sautéing prawns & potato; mustard oil for the cooking
1. Wash, clean, de-vein prawns and marinate in a pinch of haldi & salt for 15-20 minutes followed by light sautéing. Keep aside
2. Cube the potatoes and after smearing with a pinch of haldi, salt & chili powder, fry them . Keep aside.
3. In the kadai / wok, heat 3-4 tbsp of mustard oil and add the bay leaf 7 whole garam masala; followed by chopped garlic and chopped onions. For caramelisation, add a pinch of sugar and fry on medium-high flame.
4. When the onions are golden brown, add the ginger-garlic paste, followed by chopped tomato. Cook till the tomatoes are reduced to a pulp and then add the tomato sauce.
5. Mix the dry powdered masala with drops of water and add the paste to the wok. Cook on high heat with sprinkles of water if required. Continue till the oil separates. Check for salt and tanginess. This dish is meant to be tangy in taste.
6. Now add the potatoes followed by the sauted prawns. Sprinkle some water , if too dry.
7. Cover and cook for 2-3 minutes.
8. Check for the spiciness …if you want it hotter and spicier , add chopped green chilies.
9. Garnish with freshly chopped coriander leaves.
We had it with steamed white rice!