Spicy Prawn Curry

 One thing I have faced and realized lately that there is a scarcity of good regional food blogs. Some blogs are really good.. but for foods that are really popular within all over India. But if I search for a typical regional recipe it takes a hell lot of time to get one. And even if I get that there is really a slim chance of that turning out to be a show stopper. Today is the time of such a story. I was searching for the very famous Chingri Macher Malaikari. After watching a few you tube videos and reading some bogs I was simply at nowhere. I was confused to find a start point. Stumbling upon them I prepared a dish which was nowhere close to the name Chingrir Malaikari...which my mother used to make so well and which then I was so desperately trying to make up. But thankfully the taste was good. Compared to the very mild infused flavor of coconut milk and garam masala mine turned out to be very spicy and oily with a very fine and silky texture coming from the coconut milk but its flavor got dominated by the other spices I used.

But who says that prawns are there only for the malaikari??? It can be used to make a lot of tasty dishes along with a spicy curry that just easily goes with approximately anything. Since then I tried this one...and relished every moment eating that. Hope you like it too...:)

Spicy Prawn Curry

Serves 2

Ingredients:

• 6 Tiger Prawns 
• 1 large onion - paste
• 2 medium tomatoes - paste
• 1 small potato - diced
• 2 green chilies - chopped
• 1 and 1/2 tsp ginger-garlic paste
• 1 bunch of fresh coriander leaves - chopped
• 1 tsp + 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 and 1/2 tsp garam masala powder
• 1 tsp mustard seeds - paste
• 2 tbsp mustard oil
• 2 cups of coconut milk
• 2 tbsp scraped coconut
• 1 tsp clarified butter - optional
• Salt
• Sugar

Method:

• De-vein and marinate the prawns with salt and turmeric powder.
• Heat oil in a pan.
• Put the shrimps and dices potatoes in them.
• Stir fry them until the shrimps are half cooked and the potatoes are slightly golden.
• Put them out of the pan and keep aside.
• In the same pan put the onion paste. Add some more oil if needed.
• After frying a little add the ginger-garlic paste.
• When the onion paste has turned a little golden brown and the raw smell is gone add the tomato paste in it.
• Stir until they are properly cooked.
• Add the chopped green chilies, mustard seed paste and mix evenly with the mixture.
• Add water at this point if the mixture is dry and tends to stick to the bottom of the pan.
• When the water in the mixture has evaporated completely add the coconut scraps and coconut milk in it with the shrimps and diced potatoes.
• Cover and let them cook for 5 minutes.
• Add ghee and garam masala after the potatoes are properly cooked and simmer for 2 minutes.