Spicy Prawn and Potato Curry: A Flavorful Indian Gravy
35 minutes
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About Spicy Prawn and Potato Curry: A Flavorful Indian Gravy
Transform leftover prawns into a sensational meal with this quick and easy Prawn and Potato Curry. This recipe is my go-to when I have a small amount of prawns, and it never disappoints! The rich, aromatic flavors of the spices blend perfectly with the prawns and potatoes, creating a satisfying and comforting dish.This Indian-inspired gravy is incredibly versatile. Serve it hot over fluffy basmati rice, fragrant pulao, or flavorful biryani for a complete and delicious meal. It's the perfect solution for a weeknight dinner or a special occasion, proving that simple ingredients can create extraordinary results.Get ready to impress your family and friends with this surprisingly simple yet incredibly flavorful curry!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Protein and Vegetables
Spices and Aromatics
- 1 inch Cinnamon Stick
- 3 Cloves
- 1 Star Anise
- 1/4 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds also known as methi
- 1 sprig Curry Leaves
- 1/4 tsp Cumin Seeds
- 1 tbsp Ginger-Garlic Paste
Powders and Seasoning
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste
- 2 tsp Cumin Powder
- 1.5 tsp Salt or to taste
Finishing
- 2 tbsp Vegetable Oil
- 1/2 cup Coriander chopped, for garnish
- 1 cup Water
Instructions
Preparation
- Clean and devein the prawns. Peel and dice the potatoes. Finely chop the onions and tomatoes. Slit the green chilies.
Sautéing the Spices
- Heat oil in a large pan or kadai. Add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Cook until the seeds begin to splutter.
Aromatics and Spices
- Add the cloves, cinnamon stick, and star anise. Sauté for a few seconds until fragrant and slightly darkened.
Building the Base
- Add the ginger-garlic paste and onions. Sauté until the onions are golden brown.
Tomato Base
- Add the chopped tomatoes and cook until softened and mushy.
Incorporating Potatoes and Spices
- Add the turmeric powder, chili powder, cumin powder, potatoes, and salt. Stir well and cook for a few minutes.
Simmering the Potatoes
- Pour in 1 cup of water. Bring to a simmer, then cover and cook until the potatoes are about 75% cooked.
Adding the Prawns
- Add the prawns and remaining salt. Simmer gently, adding another 1/2 cup of water if needed. Cover and cook until the prawns are pink and cooked through.
Finishing the Curry
- Remove the lid and simmer uncovered over medium heat until the sauce thickens to your desired consistency.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with rice, pulao, or biryani.
Recipe Notes
Expert Tips for the Best Prawn and Potato Curry:
- For a richer flavor, marinate the prawns in a little ginger-garlic paste and salt for 15 minutes before cooking.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more as needed.
- If you don't have fresh curry leaves, you can substitute with 1/2 teaspoon of curry powder.
- Don't overcook the prawns, or they will become tough. They are done when they turn pink and opaque.
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Recipe Nutrition
Calories: 242kcalCarbohydrates: 28gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 101mgSodium: 1041mgPotassium: 824mgFiber: 5gSugar: 5gVitamin A: 580IUVitamin C: 33mgCalcium: 88mgIron: 2mg
Madraasi Deepa
Articles: 146
4 Comments
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This looks incredible! I need to try it.
Looks incredible! Thanks for the details.
This is perfect! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.