Potato and prawns koottu curry

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Ingredients:-

  1. Coconut oil – 2 tbsps.
  2. Ginger – 1 heaping tbps.; finely chopped
  3. Garlic – 1 heaping tbps.; finely chopped
  4. Greenchilly – 2 numbers; slit
  5. Shallots – 10 numbers; halved
  6. Curryleaf- a sprig
  7. Onion – 3/4 cup; coarsely chopped
  8. Turmeric powder – 1/2 tsp.
  9. Prawns –  150 to 200 grams
  10. Salt to taste
  11. Kashmiri chilly powder – 1 heaping tbsp.
  12. Coriander powder – 1/2 heaping tbsp.
  13. Pepper powder – 1/2 heaping tbps.
  14. Garam masala powder – 1/2 tsp. + 1/4 tsp.; divided
  15. Potato – 2 numbers; medium; cut into bite size cubes
  16. Tomato – 1 cup; cubed
  17. Randaam paal/thin coconut milk – 1.5 cups (extracted from 1 cup of freshly grated coconut)
  18. Onnam paal/thick coconut milk – 1.5 cups (extracted from 1 cup of freshly grated coconut)

For the tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Shallots – 5 numbers; thinly sliced
  4. Curryleaves – a few

Method:-

  1. Heat 2 tbsps. of oil in a manchatti and add the ginger and garlic. Fry till you get a nice aroma. Stir in the greenchillies, onion, shallots & curryleaves. Cook till onion turns pink in colour. Please don’t brown the onions.
  2. Add the turmeric powder & fry for a minute on low heat.
  3. Stir in the potato cubes, prawns and salt. Mix well for a minute.
  4. Add the coriander powder, kashmiri chilly powder & pepper powder & mix well for 2 minutes.
  5. Add the tomato & cook for 2 minutes more. Add the thin coconut milk & bring the mixture to a boil. Check for salt & add more if neeed.
  6. Add garam masala & transfer this entire mixture to a pressure cooker. Cook for 2 whistles on high heat. Open the cooker once the pressures subside.
  7. Add the thick coconut milk & 1/4 tsp. of garam maslala powder. Cook for a minute on low heat.
  8. Heat 1 tbsp. of coconut oil in a wok & splutter the mustard seeds. Add the shallots & fry till they turn golden brown in colour. Pour this seasoning over the curry.
  9. This curry goes very well with roti/appam/rice.

Recipe Source:- Magic Oven; Lakshmi Nair

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