Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prawn and potato curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Prwan and potato curry or aloo chingri macher jhal is a very famous Bengali recipe. It has great taste and look and goes well with plain rice. How to make Goan Dobdobit, Prawn and Potato Curry
Prawn and potato curry is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Prawn and potato curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook prawn and potato curry using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Prawn and potato curry:
- Prepare 1/2 kg prawns (small size)
- Take 3 medium potatoes (cut into half and then further diced into small cubes)
- Prepare 1 onion (diced)
- Make ready 2 medium tomatoes (diced)
- Prepare 3 green chillies slit lengthwise
- Take 1 bay leaf
- Make ready 2 cardamoms
- Take 4 cloves
- Make ready 1 tsp ginger - garlic paste
- Prepare 1/2 tsp turmeric (haldi)
- Prepare 1/2 tsp chilli powder
- Make ready to taste Salt
- Get 3 tbsp chopped coriander leaves
- Make ready 2 tbsps oil
- Get as needed kasuri methi
The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread - quick to make and great Repeat until all the roti breads are cooked. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut. This simple creamy prawn curry recipe has a rich coconut milk sauce with plenty of spices. It's so quick to make and is perfect served with rice and naan.
Instructions to make Prawn and potato curry:
- Heat oil in a wok or karahi. - Add bay leaf, cardamom and cloves.Add diced onions and saute till pink.
- Add ginger garlic paste, saute two more minutes. - Add tomatoes and saute till they lose their shape.
- Add the prawns and saute for about three minutes. - Add the chilli powder, turmeric, salt and green chillies and further saute the mixture for another two minutes.
- Finally add the potatoes, add two cups hot water and cook on simmer till the potatoes are soft but retain their shape.
- Garnish with kasuri methi and serve hot with rice.
Potatoes: Any will do, just peeled and chopped, they make this curry so lovely and hearty. Potato is one of my favourite things to add to curry. Jamaican jerk curry paste, scotch bonnet chillis and ground allspice give this Caribbean curry plenty of heat. A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch, from BBC Good Food magazine. A dollop of Thai red curry paste and a can of coconut cream is the easiest way to spice up prawns and potatoes.
So that’s going to wrap it up with this exceptional food prawn and potato curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
