PRAWN AND POTATO CURRY

Last night, I made prawn and potato curry and it turned out to be a success. I created my own curry recipe adding various spices and voila…I will shamelessly say it was sensational. In this recipe, I added kipfler potatoes which integrated well with the curry. Originating in Austria, the kipfler potato has a wonderful buttery nutty taste, and is fast becoming a gourmet favourite in Australia. Adding them in curry is an innovative attempt on my part.

Prawn and potato curry

Ingredients

2 tbsp oil

1 large onion, sliced

2 cloves garlic, chopped

2cm ginger, chopped

3 large tomatoes, chopped

3 large kipfler potatoes, quarters

300g de-shelled prawns

3 tbsp curry powder

½ tsp cumin

½ tsp chilli powder

1 tsp paprika powder

1 tsp garam masala

1 tsp turmeric

1 can light coconut milk

Juice from half a lemon

2 sprigs coriander, chopped

1 cup water

salt to taste

 

Method

1. Heat oil in a pan in medium heat. Fry prawns till cooked.
2. Remove cooked prawns and keep aside.
3. Add oil in pan and heat it. Fry cumin for 1 minute then fry garlic till aromatic.
4. Fry onions till transparent.
5. Add in ginger and mix.
6. Add curry powder, chilli powder, paprika powder, garam masala and turmeric.
7. Add coconut milk and one cup of water and blend the mixture well.
8. Add salt to taste.
9. Add cooked prawns, potatoes and tomatoes.
10. Let the curry simmer for 15 minutes.
11. Add lemon juice and allow mixture to simmer on low heat for at least an hour.
12. Add coriander before serving.

      Serve with white jasmine rice.

A trick I used was to cook the potatoes in the microwave for 5 minutes to ensure the potatoes were soft enough after they were mixed in the simmered curry. This short-cut method works for stem vegetables in gravy that is not simmered for long hours and ensures that the vegetables are cooked just right at the time of being served.
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