This prawn sukka with potatoes and a slight tang of kokum is what my dear friend Aparna Patil used to bring in her lunch box at one of my previous work places. It will not come as a surprise to you that I used to be the primary consumer of her lunch and would shamelessly gorge on the prawns while neglecting my own lunch box or just happily giving it off to others. Till date this remains my favorite way of stir frying prawns when making it as an accompaniment to phulkas. Thank you Aparna!
The recipe here is an almost clone of what she used to bring. Do give it a try.
You will need:
1 cup small prawns, deveined
1 potato, chopped
1 onion, chopped
1 tsp ginger garlic paste
2 pieces of kokum
1 small tomato, chopped (optional)
1 tsp mustard seeds
1 tbsp oil
1 tsp turmeric
2 green chillies, chopped
2 tbsp water
salt to taste
Chopped coriander for garnishing
– In a pan heat the oil and add the mustard seeds, ginger garlic paste, chillies and turmeric.
– Next add the onions (and tomatoes if adding, I skipped on it) and fry it a bit. Now add in the potatoes with a wee bit of water, cover and cook till the potatoes are done.
– Now add the prawns, kokum and salt and cover and cook till the prawns are just done.
– Garnish with coriander and eat with hot phulkas.