INGREDIENTS  

  • 12 to 15 Prawns, shelled and deveined Add salt and set aside.
  • 1 Onion chopped
  • 1 Tomato chopped
  • 1 Potato cut into quarters
  • 2 tbsp Oil for cooking

For the Frithad Masala (to be blended into a fine paste)

  • ½ cup Fresh coconut
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Poppy seeds/Khuskhus
  • 1 tsp Sesame seeds/Til
  • 8 Red Chillies
  • 7 to 8 Garlic flakes
  • Whole spices Cinnamom 1-inch, cloves 3 to 4, cardamom -3
  • Tamarind, a small ball

INSTRUCTIONS 

  • Heat oil in a pan and saute the onion till translucent.
  • Add the tomato and fry till it softens
  • Now add the Frithad masala paste and fry for 2 to 3 minutes on a medium flame.
  • Put in the potato cubes and add 1 cup water. Cover and cook till the the potato is tender.
  • When the potato is cooked add in the prawns. Add little more water, if required. Cover and cook again for 5 to 6 minutes.
  • Switch off the flame and garnish with coriander leaves
  • Prawn Frithad curry is ready to be served with rice or Rotis.

NOTES

  1.  Add sufficient water to adjust the gravy.
  2. Check for salt and add more if required.
  3. You could also use coconut milk instead of fresh coconut.
  4. Increase the number of prawns or potatoes to suit your requirement.