Prawn cooked with potato and parwal (potol). A very tasty preparation of East India.
Servings: 4 | Time To Prepare: 45 min | Submitted By: Chitra Nag
- 1/2, lb Prawn
- 1, large cut into cubes Potato
- 7, Green Chili
- 2, tsp Turmeric powder
- 2, Bay Leaf
- 1/2, tsp Cumin Seeds
- 1, large finely sliced Onion
- 4, pods Garlic
- 1, inch Ginger
- 2, tsp Red Chili Powder
- 2, tsp Coriander Powder
- 1, tsp Cumin Seed Powder
- 1/2, finely chopped Tomato
- 1, Cardamom
- 1/2, inch Cinnamon
- 4, Cloves
- to taste Salt
- 1, tbsp Ghee
- 1, lb fresh, or a can Parwal
- Mix little salt and 1/2 tsp turmeric powder with parwal and potato.
- Take large size prawns without head. Wash and devein. Add salt and 1/2 teaspoon of turmeric powder and mix well.
- Heat oil and fry the potatoes till light brown. Remove the potatoes and in the same oil add the prawns and fry lightly and remove. Then repeat the same for the parwal. Note: When parwal gets fried it emits a good smell.
- Heat oil. Add the bay leaves and the cumin seeds. Fry for 30 sec. This process is called pre-seasoning.
- Add the finely sliced onions, garlic paste and the ginger paste. Fry till light brown.
- Add Red chili powder, 1 tsp turmeric powder, coriander powder, cumin powder. Add little water and fry all the ingredients on slow heat for 10 min.
- Add the chopped tomato and fry till oil leaves the side of the pan.
- Then add the fried prawns and again fry for 5 min.
- Add all the 3 C (Cloves, Cinnamon and Cardamom) grinded together. Add the ghee (if you do not have then do not worry about it). Fry again for 5 min.
- Add the fried potato, parwal and the green chili. Add 1 cup water, salt and bring to boil on full heat.
- Reduce the heat to medium or low and let it simmer for 10 min. Make sure that the potato is boiled properly before turning off the stove.
- Serve with hot basmati rice.
firstname.lastname@example.org (8/13/2004)….came out excellent!thanks Sweta