Prawns and potato masala

Prawns are eaten around the world and are so versatile, they taste good in a lot of different styles of cooking or preparations and with different herbs and spices. Even plain salted and fried prawns taste so amazing. I usually just fry them with the Goan Rechado paste, as it is extremely time saving, quick to make and is one of the best combinations when you pair it with hot rice, coconut juice curry and a vegetable foogath. But sometimes for a change, I like to make the prawn and potato masala or tamarind prawns and prawns ghee roast. Today I share the prawns and potato masala recipe. It can be quickly put together as all the ingredients are readily available in any Indian kitchen and the method is quick and easy. It goes well with rice and daal or rice and plain curry and a vegetable foogath. It is a typical weekday lunch meal at my home. So let's get started. 

Ingredients:

1. Prawns - 500 gms
2. Potatoes - 3 medium sized
3. Onions - 2 medium sized
4. Tomatoes - 2 medium sized
5. Green chili - 2 nos
6. Ginger garlic paste - 2 tbsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Coriander powder - 1 tsp
10. Malwani masala or any garam masala - 1 tsp
11. Salt and oil
12. Coriander leaves - for garnish

Method:

1. Shell and devein prawns and set aside. Chop onions and tomatoes, slit green chili lengthwise and cube potatoes.
2. Pour oil in a pan, let it heat up, add the chopped onion, let them turn soft and pink, add the salt and ginger garlic paste, fry till the rawness of the ginger and garlic goes away. 
3. Add all the powdered spices and mix well for a minute or two.
4. Then add the potatoes, green chili and tomatoes. Mix well, lower the flame, use a lid to cover the pan and let it cook till the potatoes are almost done.
5. Now add the prawn, increase the flame of the stove and cook till the prawns are done, stirring continuously. Prawns take about five minutes to cook so keep that in mind and switch off the flame when done.
6. Garnish with chopped coriander leaves and serve hot with chappatis, parathas or rice and daal.