When I stepped in the kitchen at a very young age, I realized my love for food. With each day, my curiosity to learn new dishes started to grow. My mother was my first inspiration followed by our Catholic Mangalorean and Goan neighbours. If you are trying to reduce the intake of coconut, then this curry is the right alternative. Hot and sour, which is well balanced with the spiciness from the chillies and sourness from the tamarind. Flavoured with prawns and addition of potatoes to create a substantial gravy. Seasoned with a tempering of onion slices, mustard seeds and curry leaves in coconut oil at the end. Quick, easy, delicious when paired with rice, fried prawns or fish and a vegetable side dish.
Prawns have a delicate, sweet flavour, versatile and a great addition to any dish. Delicious, they are always a crowd pleaser. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Prawns have a delicate, sweet flavour, versatile and a great addition to any dish. Delicious, they are always a crowd pleaser. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Mangalorean Hot & Sour Prawn Curry With Potatoes
(Serves 6)
Ingredients:
1/2 kg fresh prawns
2 potatoes (cut into cubes)
2 long green chillies (slit)
Grind to a fine paste (with very little water)
8 red dried Kashmiri chillies
a pinch of methi
1 small onion
1/2 teaspoon turmeric powder
12 whole black peppercorns
1 teaspoon cumin seeds
4 large cloves of garlic
a small ball of tamarind
Tempering
2 tablespoons coconut oil
1/2 teaspoon mustard seeds
1 onion (sliced)
1 sprig curry leaves
Method:
Clean and devein prawns reserving the shells. Wash the prawns and season them with salt, set aside.
Boil the shells along with the heads in 2 1/2 cups water. Strain and transfer stock in a pan.
Place the pan on the fire along with potatoes and cook until three-fourth done. Stir in the ground paste, green chillies and add water if needed to adjust the consistency. Once gravy comes to a boil, incorporate the prawns and check for seasoning, add salt. Cook for a couple of minutes and prepare the tempering.
Heat oil in a small pan, add mustard seeds, curry leaves and fry onion slices until brown. Do not burn the onion slices since when reheating the gravy the next day, the flavour will change.
Mix in the tempering with the gravy and serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg fresh prawns
2 potatoes (cut into cubes)
2 long green chillies (slit)
Grind to a fine paste (with very little water)
8 red dried Kashmiri chillies
a pinch of methi
1 small onion
1/2 teaspoon turmeric powder
12 whole black peppercorns
1 teaspoon cumin seeds
4 large cloves of garlic
a small ball of tamarind
Tempering
2 tablespoons coconut oil
1/2 teaspoon mustard seeds
1 onion (sliced)
1 sprig curry leaves
Method:
Clean and devein prawns reserving the shells. Wash the prawns and season them with salt, set aside.
Boil the shells along with the heads in 2 1/2 cups water. Strain and transfer stock in a pan.
Place the pan on the fire along with potatoes and cook until three-fourth done. Stir in the ground paste, green chillies and add water if needed to adjust the consistency. Once gravy comes to a boil, incorporate the prawns and check for seasoning, add salt. Cook for a couple of minutes and prepare the tempering.
Heat oil in a small pan, add mustard seeds, curry leaves and fry onion slices until brown. Do not burn the onion slices since when reheating the gravy the next day, the flavour will change.
Mix in the tempering with the gravy and serve hot.
Note:
- Gravy was served with rice and fried prawns. Season prawns with turmeric powder, chilli powder, dash of lemon juice, salt and little rice flour. Shallow fry in oil.
