Prawn Potato Gravy

5 from 2 votes

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • Prawn – 250 gm
  • Potato – 2 nos medium sized
  • Onions – 200 gm
  • Tomato – 150 gm
  • Cinnamon – 1” inch stick
  • cloves – 3 nos
  • Star anise – 1 no
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a string
  • Cumin seeds – ¼ tsp
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Chilli powder – ½ tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt
  • Oil – 2 tbsp
  • Coriander leaves – for garnishing


  • 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

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Madraasi Deepa
Madraasi Deepa

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