I really like to think of this recipe as my own invention – although it was put together one Sunday when I had an 11 am movie to catch and didn’t really feel like eating lunch outside! Influenced by 2-3 different kinds of curries we make with very simple ingredients and oh so easy to put together.

I love to have this with pau- especially on those lazy Sunday mornings when you don’t really want to make an elaborate spread. 

Doesn’t really qualify as a PP recipe…

Ingredients (4 portions)  

2 potatoes – peel and roughly dice – apply a lil turmeric powder and salt and fry them till cooked and golden. 
1/2 tsp each of sesame and poppy seeds  

1 tsp of coriander seeds

1 large sliced/chopped onion

( fry these 3 till brown in half tsp oil)

1/2 cup grated fresh coconut 

10-12 cashewnuts

2 tsp of ginger-garlic paste

Grind these to a fine paste using a tsp of vinegar and some water as required.

  
1 small chopped tomato

1 tsp red chilli powder

1/2 tsp turmeric powder

1cup shelled and deveined medium to large prawns (marinate in some red chilli powder and a tsp of ginger garlic paste and set aside for 20-30 mins)

  
1/2 tsp methi seed

Pinch of hing 

1 tbsp of wholewheat flour (atta)

Method 

Heat 1/2 tsp of oil in a non stick pan, add in hing and methi seeds. Fry for a minute and once the methi’s fragrant, add the flour and sauté for a min or two till brown.

  
 Add the masala paste and powdered masala – sauté till it starts to leave the sides.

  
 Add the tomato and 2 cups of water along with the fried potatoes and bring the mix to a bubbling boil.

The atta will thicken your curry… Boil down or add water to bring it to the consistency you like. Season with salt and half a tsp of sugar (I add sugar to all my savoury recipes and salt to almost all my sweet ones)

Last add in the prawns and cook for around 2-3 minutes till they curl up and cook.    
Serve the potato and prawn curry with pau (my favourite) or bhakri /chapati /rice.