Sungta Atati ~ Prawns in Bafat Masala
Ingredients:
- 20 tiger prawns, deveined and cleaned
- 2 medium sized potatoes cubed
- 1 big onion, finely chopped
- 2 medium sized tomatoes, chopped
- 4-5 large cloves of garlic, finely chopped
- 1-1/2 inch ginger finely chopped
- 1-2 small green chillies, slit (deseed if you wish)
- 1 cup finely chopped coriander
- 3/4th – 1 teaspoon bafat powder (adjust to taste) * see notes
- oil
- salt to taste
Method:
1. Heat oil in a heavy based kadhai/pan and fry the onions till they turn pale (pink/translucent) – do not fry them too much, we just want them to lose their rawness. Add the chopped ginger, garlic, green chillies and fry for half a minute.
2. Add the tomatoes, bafat powder and sprinkle a little salt and continue to fry till the tomatoes turn slightly mushy. Add the potato cubes and sprinkle a little water, cover the pan and cook till the potatoes are almost tender (not fully cooked)
3. Now add the cleaned prawns, salt to taste (remember you have added some salt to the tomatoes) and half of the chopped coriander. Cover and cook for 2-3 minutes or till the prawns are just done – overcooking will turn them chewy. When they are perfectly cooked prawns will not look raw (soft/supple texture) and the flesh will be more opaque than transparent (when they are raw) – when you bite into them they should be tender and juicy.
4. Remove from heat, garnish with the remaining chopped coriander and serve hot with rice.
Notes:
1. To make your own small batch of bafat powder mix together 1 teaspoon of red chilli powder + 3/4th teaspoon of coriander powder + 2 pinches of cumin powder + 2 pinches of pepper powder + 2 pinches of turmeric powder – this is just an approximation. This makes about 2 teaspoons of bafat powder. Please adjust accordingly for this recipe
Love the recipe; gonna try it for sure.
I tried this recipe last night but didn't add potatoes. Turned out delicious. Thank you for the simple recipe shireen 🙂
Thanks Dhanya, Larissa & Anu 🙂
Your recipes remind me of my childhood memories…..never got to learn them from my mom…..you are a saviour for that…..thanks!!
@ Purnima: Thanks so much for your lovely words 🙂 Do stay tuned for more recipes!
Hi Shireen, I happened to see your blog and I was thrilled to see all your Manglorean dishes which brings back memories of my mom who is no more. Unfortunately I didn’t get to learn much from her since I was working. I will definitely keep trying (Manglorean as well as other recipes) now that I’m a homemaker. You are truly a “goddess” from Mangalore. I really appreciate your style, your presentation n your explanation. Shireen you are toooo good yaaar. Please update us with anything new. Your recipes are really divine, succulent, amazing. I really have no words to express. May God bless you n your family always!! You truly are our saviour Shireen ………
Hi Roopa,
Thanks for your lovely compliment and for all the appreciation too. I am so glad you enjoyed my recipes and they remind you of your mom. There can’t be a bigger compliment than that! Thank you for so many good wishes, I am truly blessed to have readers like you!!! Love to you from me!
Such a simple recipe. Tasted very good!
Thank you so much for the feedback Melisha! Glad you liked it 🙂
Hi Shireen, I am addicted to your blog these days. Any say i decide to cook something different, I refer to ur blog. Trying this for dinner today. Thank you!
Thanks so much Sulatha!! So happy to hear that 🙂
Really simple and tasty
Thanks a lot Dilavez!
Love this recipe – have made it a few times now 🙂 I had an eggplant rolling around in the fridge and so I made your Prawn & Brinjal Sukka (without the prawn) as well. Thanks for two great recipes!
Thanks a lot for your feedback! So happy to hear that!