Recipe by Rosy Pinto
Ingredients:
300- 400 gms prawns (small or medium)
2 medium raw mangoes or 15-20 bimbli (Averhhoa Bilimbi)
2 medium potatoes
For grinding:
8 byadgi chillies or mix of round and byadgi
1 tbsp coriander seeds
1 tsp cumin seeds
8 pepper corns
1/2 tsp mustard seeds (optional)
1/2 tsp turmeric powder
1 medium onion
4 cloves garlic
1/2 fresh grated coconut
small ball of tamarind
Steps:
- Shell and de-vein the prawns, rinse them thoroughly
- Add a little salt and mix, rinse again and drain. Keep aside.
- Powder the red chillies, coriander, cumin, peppercorns, mustard seeds, turmeric powder and coconut. Grind with garlic and tamarind to make a smooth paste and keep aside.
- Wash and peel the potatoes, cut into cubes and soak them in water.
- Wash and peel the mangoes and cut them into desired size.
- Drain the cubed potatoes and boil with required amount of water and salt till half cooked.
- Add drained prawns and bring to a boil.
- Add cut mango pieces, ground masala and masala water and salt if needed.
- Bring to a boil and cook for 5 minutes (don't overcook the prawns and potato)
- Let the curry rest for some time before serving.
- ENJOY!
Variation:
- Boil potatoes, prawns and mangoes together.
- Heat 2 tbsp of oil and fry few curry leaves, add ground masala and water as required for curry
- Add boiled ingredients to the curry.
- Check for salt and cook till done.