Prawn Potato Gravy

Prawn Potato Gravy - Plattershare - Recipes, food stories and food lovers
Most commonly I prepare this gravy, when I use to have little quantity of prawns without any discussion, I blindly prepare this recipe. The taste, texture and flavor of this dish are too good. It goes out well with pulav, briyani and steamed rice.
5 from 2 votes
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Lunch
Recipe Cuisine Type: Indian, North Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 250 gm Prawn â
  • 2 Potato medium sized â nos
  • 200 gm Onions â
  • 150 gm Tomato â
  • 1 inch Cinnamon â
  • 3 cloves €“ 3 Nos â nos
  • 1 no Star Anise â
  • 1/4 tsp Mustard Seeds â
  • 1/4 tsp fenugreek seeds â
  • a leaves Curry â
  • 1/4 tsp Cumin Seeds â
  • 2 Green Chillies â nos
  • 1 tbsp Ginger Garlic Paste â
  • 1/2 tsp Chilli Powder â
  • 2 tsp Cumin Powder â
  • 1/4 tsp Turmeric Powder â
  • 1-2 tsp Salt or as per taste
  • 2 tbsp Oil â
  • leaves Garnishing or coriander coriander â for


  • Clean the prawns. Peel and cube the potatoes into medium size. Finely chop the onions and tomatoes. Slit the green chillies.
  • Heat oil in the kadai. Add mustard, cumin, methi and curry leaves; wait till they crackle.
  • Add in the cloves, cinnamon and star anise, sauté for few seconds till they turn dark in colour.
  • Add the ginger-garlic paste and onions. Fry till they turn golden brown.
  • Add the tomatoes and fry till they are mushy.
  • Add all the spice powders (turmeric powder, chili powder, cumin powder), potato and salt. Fry for few minutes.
  • Pour in a cup of water and cover with the lid, till the potato gets 75% cooked.
  • Add in the prawns and salt. Let it boil and pour half a cup of water. Cover with the lid, till the prawn is cooked.
  • Remove the lid and put in medium flame till it becomes semi-gravy.
  • Serve hot with pulav, briyani and steamed rice.

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5 from 2 votes

Madraasi Deepa
Madraasi Deepa

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