Shrimp and Potatoes masala
As a little girl I loved potatoes (and I still do!) so this was a recipe my mom had created so as to cater to everyone’s tastes in the family – ‘potatoes’ for me , ‘shrimp’ that my sisters would die for and ‘hot and spicy’ for my dad. This dish is easy to make on short notice (like when you have unplanned guests) and goes very well with simple daal and rice.
Ingredients: 1 lb peeled raw medium size shrimp (fresh or frozen) 1 tbsp coconut oil (or olive oil) 1 tsp mustard seeds 1 medium size red onion – chopped fine 1 medium size ripe tomato 1 tsp fresh ginger –chopped finely 1 tsp fresh garlic – chopped finely 2 fresh green chillies –slit length-wise fresh curry leaves – a sprig (3 or 4 leaves) 1 small potato- peeled and cut into small 1/2 inch cubes 1 tsp salt ½ tsp red chilli powder (use 1/4 tsp if you would like it mild) ¼ tsp or a pinch of turmeric powder 1 tsp coriander powder 1/2 cup of water ½ tsp garam masala powder ¼ tsp fennel powder(optional) fresh cilantro leaves for garnish (optional)
Method:
De-vein the shrimp and wash it well in cold water and dab it dry.
Heat a kadai or a wok style pan and add the oil .
When the oil gets hot (about 2 minutes), add mustard seeds.
As the mustard seeds start to splutter, add the red onions and sauté them in high heat continuously stirring them in the pan so as not to burn them.
As the onions turn soft and golden brown, add the minced garlic, ginger, green chillies and the curry leaves.
Turn heat to medium and stir for a bout a minute.
Now add the chopped tomatoes and salt and continue to stir until the tomatoes turn soft (about 3 to 4 mins)
Next add the red chilli powder, the turmeric powder, the coriander powder and the garam masala powder. Stir continually and add a spoonful of water so that these spices don’t burn. Stir for about 30 seconds till the spices get roasted well.
Now add the potatoes and cover and cook for about 2-3 minutes till the potatoes are about half-cooked. Then add the shrimp and again stir well so that shrimp get nicely coated with all the spices. Cover with a lid and cook for about 5 minutes.
Now open the lid and add the 1/2 cup of water and again cover and cook for about 2-3 minutes till the potatoes are cooked.
Finally, add the fennel powder and garam masala (if adding) and stir and turn the heat off. Garnish with fresh and finely chopped cilantro leaves.
Serve hot with plain rice and daal.
Notes:
Adding garam masala to this dish makes it extra hot and spicy. And fennel powder gives it an additional burst of flavor.
