This is the one curry that features five times of the week on our lunch table at home, my mum’s version of the Prawn curry, a modified combination of different styles of curries. It is simply delicious and very easy to make. We always add potato because it just feels right, its tangy, a bit spicy and very ‘coconutty’ scrumptious. Hope you like this version. Enjoy!

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INGREDIENTS
250-g Prawns, shelled and deveined
200-g Potato, medium cubed
1/2 coconut, fresh and grated OR 150-g desiccated coconut
1-tbsp. Chili powder, as spicy as you’d like
1-tsp. Cumin seeds, whole pre-roasted
2-tsp. Coriander powder, pre-roasted
4-nos. Cloves
6-nos. Pepper corns
1-inch Cinnamon stick
2-tbsp. Ginger garlic paste
5-tbsp. Cooking oil
1/2-tsp. Mustard seeds
2-nos. Green chillies OR Dried red chillies, cut into 1/4 inch pieces
8-nos. Curry leaves
Salt to taste
1-tbsp. Synthetic vinegar
1-tbsp. Coriander leaves, fresh chopped

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PROCEDURE
1. Shell, devein, wash and drain the prawns, keep aside. Peel, cube and soak the potatoes in a bowl of water.
2. Grind coconut, chili powder, cumin, coriander, cloves, peppercorns, cinnamon, ginger garlic paste in a blender to a smooth fine paste.
3. Add 3-tbsp. oil to a thick bottom vessel, bring to a smoke on high heat, add the ground curry paste from the blender and fry well on a medium heat. Wash the blender with 1 cup water and retain the water for later use.
4. After frying the paste for a couple of minutes, add the potatoes and the cup of water from the blender, bring to a boil, reduce to a simmer and cover, cook until the potatoes and 3/4 done.
5. Add the prawns into the curry, increase the heat bring to a boil.
6. In a tempering pan (tadka pan) add 2-tbsp. oil, heat till it starts smoking, add the mustard seeds and 2 chillies chopped about a centimetre long, once it starts crackling add the curry leaves, pour the oil and ingredients into the curry and turn off the heat, add the vinegar, stir well and cover. Garnish with fresh chopped coriander.  
 

Terry's Prawn and Potato Curry