Prawn and Potato Sukka

A dry prawn and potato curry

• CuisineIndian
• CategorySeafood
• CourseMains

Ingredients

• 1 tbspGhee
• 200 gmsOnions, sliced
• 10Dried red chillies (20 for hotter)
• 2 tbspCoriander seeds
• ½ tspTurmeric powder
• ½ tspPeppercorns
• 1 tspFennel seeds (Saunf)
• 1 tspFenugreek seeds (Methi seeds)
• 2 tspPoppy seeds
• 1 tbspTamarind paste


• 800 gmsPrawns, peeled and deveined
• 400 gmsPotatoes
• 200 gmsOnuions, chopped
• 2 cupsGrated coconut
• 2 tbspGarlic, minced
• 1 tspCumin powder
•  Oil
•  Salt


• 100 gmsOnions, sliced
• 10Curry leaves

Preparation

1. Heat ghee and add sliced onions, red chillies and roast
2. Add coriander seeds, peppercorns, fennel seeds, fenugreek seeds, poppy seeds and roast till flavour is released
3. Remove from heat, add turmeric and tamarind paste and grind to a fine paste


4. Peel and cut potatoes to the same size as the prawns
5. Boil in water with some salt for 12 minutes or till almost cooked
6. Drain and keep aside


7. Heat oil in a pan and fry chopped onions till soft
8. Add ground paste, grated coconut, minced garlic, cumin powder, 1 cup water and simmer for 20 minutes
9. Add potatoes, prawns and salt to taste and simmer till prawns are cooked


10. Heat oil and add sliced onions and curry leaves and fry
11. Add to curry and stir