This dish can be eaten as a main or as a side dish. It can be also eaten cold and is a great filling for wraps.
Ingredients:
1 tbsp oil
6-8 king prawns, shelled, de-veined and chopped
1 onion, chopped finely
2 green chillies, slit
2-3 garlic cloves, chopped
1 tsp ginger, chopped
1 tbsp tomato puree
1/2 tsp whole cumin
1 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes
1 potato, cubed and par-boiled
2 peppers chopped, you can use multicoloured ones
juice of 1/2 lemon
freshly chopped coriander for garnish
Salt & pepper for seasoning
Method:
1. Marinate the chopped prawns with garlic powder, turmeric, chilli flakes and season with salt.
2. In a pan, heat oil. Add the cumin, once it starts to splutter, add the prawns and fry for couple of minutes.
3. Add the chopped garlic, ginger and chillies. Stir fry for couple of minutes.
4. Add the onions, saute on low heat. Add the chopped peppers and tomato puree, stir well. Add little water if it starts to stick to the bottom of the pan.
5. Once the onions and peppers are cooked, add the par-boiled potatoes. Season well. Stir well so potatoes are coated with the masala.
6. Sprinkle the lemon juice and chopped coriander, stir again and then take off the heat. Season if required.
Ingredients:
1 tbsp oil
6-8 king prawns, shelled, de-veined and chopped
1 onion, chopped finely
2 green chillies, slit
2-3 garlic cloves, chopped
1 tsp ginger, chopped
1 tbsp tomato puree
1/2 tsp whole cumin
1 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes
1 potato, cubed and par-boiled
2 peppers chopped, you can use multicoloured ones
juice of 1/2 lemon
freshly chopped coriander for garnish
Salt & pepper for seasoning
Method:
1. Marinate the chopped prawns with garlic powder, turmeric, chilli flakes and season with salt.
2. In a pan, heat oil. Add the cumin, once it starts to splutter, add the prawns and fry for couple of minutes.
3. Add the chopped garlic, ginger and chillies. Stir fry for couple of minutes.
4. Add the onions, saute on low heat. Add the chopped peppers and tomato puree, stir well. Add little water if it starts to stick to the bottom of the pan.
5. Once the onions and peppers are cooked, add the par-boiled potatoes. Season well. Stir well so potatoes are coated with the masala.
6. Sprinkle the lemon juice and chopped coriander, stir again and then take off the heat. Season if required.
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