Prawn & Potato Curry ~ Mangalorean Catholic Style
Prep time: 20-30 mins | Cook time: 15 mins | Serves: 4-6
- 1 kg (approx 30) big prawns, cleaned and deveined * see notes
- 4 medium sized potatoes, boiled, peeled and quartered (or cubed if you wish)
- salt to taste
Masala to be ground:
- 3/4th – 1 cup grated coconut * see notes
- 1 medium sized onion roughly chopped
- 4 medium sized garlic cloves
- 1 marble sized ball of tamarind (add a little more if required)
- 4-5 long dry red chillies (Byadge variety) * see notes
- 1 tablespoon coriander seeds * see notes
- 1 teaspoon cumin * see notes
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard
- 8-10 peppercorns (adjust to taste)
- a pinch of asafoetida/hing * see notes
For the tempering:
- 3-4 small garlic cloves, crushed
- 1 tablespoon oil
1. If desired, sprinkle the cleaned and deveined prawns lightly with salt and keep aside for 5-10mins (or until your masala is ground and ready)
2. Using a little water grind all the ingredients mentioned under ‘Masala to be ground’ to a very fine paste.
3. Transfer the ground paste into a heavy based pan or kadhai and add a little water to the mixer grinder and empty this water into the same pan. Add enough water to make the gravy of medium thickness (adjust this to the desired consistency)
4. Place the pan/kadhai over a medium heat and bring it to a boil. Toss in the pre boiled potatoes and simmer for half a minute
5. Add the prawns and continue to simmer for not more than 2 minutes. Prawns and squid can turn rubbery if you overcook them, so it’s either 2 mins or 2 hours to get them nice and soft – anything in between will lead to hard, rubbery and chewy prawns – totally avoidable!
6. Once the 2 mins are up, remove the pan from the heat and get ready to temper the curry.
7. In a small pan (used for tempering) heat the oil and toss in the crushed garlic cloves, give it a quick stir until they turn light golden (not too brown). Pour this seasoning into the curry and cover the pan quickly.
8. Serve hot with steaming hot boiled rice and any vegetable saute of your choice. Throw in a papad or pickle for good measure and a truly enjoyable Mangalorean meal!
1. We used big sized prawns available in Mangalore, not tiger prawns which are too big.
2. We used 1/2 a medium sized coconut
3. To make this recipe easy and quick you may substitute the use of dry red chillies, cumin, coriander and turmeric with 1 to 1-1/2 tablespoons of bafat powder without garam masala added to it. Find the recipe here
4. The addition of hing to the ground masala is optional but recommended as prawns are considered gaseous (causing gastric problems) and hence the hing will combat that problem.