Prawn and Potato Curry

Yetti ghassi - a Mangalorean curry

• CuisineIndian
• CategoryPrawns
• CourseMains

Ingredients

• 500 gmsPrawns, shelled
• 500 gmsPotaoes, diced large
• 300 gmsOnions, chopped
• 50 gmsGarlic, sliced
• 3 tbspCoriander seeds
• 1 tspCumin seeds
• ½ tspTurmeric powder
• 1 tspPeppercorns
• 1 tspFennel seeds
• 1 tspAjwain (carom seeds)
• 1 tspFenugreek seeds
• 1 tbspPoppy seeds
• 12Dried red chillies
• ½ cupGrated coconut
• 6Curry leaves
• 1 tbspGhee
• Oil
• Salt

Preparation

1. Heat ghee in a pan
2. Add garlic, all seeds, chillies, turmeric and grated coconut
3. Roast till fragrant
4. Grind it fine in a food processor with a little water
5. Heat oil in a pan and fry 200 gms of onion till brown
6. Add ground paste with some water and bring to boil
7. Add diced potatoes and simmer for 20 minutes
8. Add prawns and simmer for 10 minutes and add salt to taste
9. In a small pan, heat oil and add remaining onion and brown
10. Add curry leaves and let it splutter
11. Add to the prawn curry

The dried chillies usually used in Manglorean cooking is what is popularly called Kashmiri chillies. They have a wrinkled look and have a sharper but milder taste. But they are not from Kashmir but a variety called Byadgi, also a town in Karnataka. So use Kashmiri chillies for this recipe but increase it to 15-20 chillies. Sometimes I use normal chillies and cheat by adding a bit of red colour and increasing the amount of turmeric.