Thursday, December 8, 2016

Sodyache Kaalwan (Dried prawn curry)

Ingredients (Two servings):

1 small bowl or katori  of dried prawns (sode)
1 large potato
Ginger garlic paste 3 tbsp
Coconut milk (1 bowl or katori)
Chilli powder 2 tsp
Turmeric powder 2 tsp
Coriander leaves one small bunch
1 medium onion, chopped fine or ground to a paste
1 tomato (or tomato paste), optional
Salt to taste.
1 bowl water

Break the dried prawn by hand to 1/2 inch pieces. Soak for 1/2 an hour. Meanwhile chop or grind the onion and tomato. Remove the skin from the potato, and cut to 1/2 inch cubes.
Remove water from the prawns, mix with half the ginger garlic paste, and half the chilli powder and turmeric. Allow to stand for 15 minutes.

Take oil in a kadhai and fry the potato slightly. Fry thoroughly the onion, tomato and remaining ginger garlic paste. Add the prawn and fry, add the potato. Pour the coconut milk (or ground coconut) and fry everything together. Mix with water to the desired consistency for the curry. Adjust the salt.
Bring all ingredients to boil, and add the coriander leaves. Turn off the heat.

Serve with rice (good quality, but not long grain).

Thanks, Purva, that was a delicious lunch.