Prawn Chili Fry
Yield- 4 people
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Ingredients:
1 ½ tbsp Neutral Oil (any)
6-7 cloves OF Garlic
3-4 Green Chilis
80gms Red Onion
350gms Potatoes
1 (½) tsp Turmeric
Water
1 ½ tsp Salt
280 gms Prawns
Juice of ½ a Lime
Handful of Chopped Coriander
60gms Peas (only if making as samosa filling)
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Steps:
1) In a large saucepan with a cover, begin by heating up the oil. Next add the chopped garlic & sauté lightly. Once fragrant, add the chopped green chilis (to your spice discretion). In my recipe I include the seeds of the chilis as well.
2) After sautéing the chilis & garlic for a few seconds, add the diced red onions (you can also julienne the onions if not using as samosa filling). Sauté for a bit and then cover and allow the onions to cook in their own steam for about a minute on a low flame.
3) Next add the potatoes (on a high flame) which have been cut into cubes- and the cooking time will vary depending what kind of potatoes you’re using. Once you’ve stirred the potatoes around & coated them with oil, go ahead and add (little shy) of 1 tsp of Turmeric.
4) On a high flame stir it around to mix the turmeric, if your potatoes begin to stick at this point, add a splash of water to help loosen up the mix. (If the turmeric is not very strong, add the ½ tsp extra too).
5) Then lower the flame & stir, if you think the potatoes are sticking to the pan, add another splash of water, & cover. Check them in 4-5 minutes to make sure they are not burning or sticking. Cover and cook again, make sure not to cook them all the way, as the prawns and the potatoes should finish cooking at the same time.
6) At any point if you feel like the potatoes need water, to keep them from sticking, add a splash. The potatoes should take about 18-20 minutes at a minimum on a low flame.
7) Check the doneness of the potatoes by piercing with a knife, if almost cooked it’s time to add the salt & prawns, mix & stir gently. On a low flame, cover until prawns are cooked.
*If making filling for samosa, add the frozen peas at this point too.
8) Once the prawns are cooked (2-3 minutes depending on their size). Taste for seasoning. Turn off the flame, finish with a squeeze of lime & chopped coriander. Serve hot with rice, bread or chapatis.
**If making this for samosa filling, make sure to dice the onions, and cut the prawns into a large dice. Also remember to add the peas, at the same time as the prawns.