Garlic Mashed Potatoes with prawn curry
Serves: 4
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Directions
- Clean the prawns well, then rub with big pinches of salt, turmeric and chilli powder. Cover and set aside for 30 minutes.
- In the meantime, put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
- Drain the water from the saucepan and add the butter, milk and garlic to the potatoes. Season well with salt and pepper.
- Using a potato masher, mash potatoes to your desired consistency and sprinkle with sesame seeds. Reheat before serving.
- In a large saucepan, dry-fry all the spices for a few minutes or until fragrant. Be careful not to burn them.
- Tip the spices into a pestle and mortar or food processor/blender and grind everything to a fine powder.
- Using the same saucepan, heat the vegetable oil to a medium-high heat and add the mustard seeds, onion and curry leaves. Fry until the onion is soft and translucent.
- Stir in the ginger and garlic paste and fry for a minute before adding the blended tomato puree. Cook until it reduces and releases oil from the sides of the pan.
- Add the prawns and water to the saucepan and gently combine. Adjust the salt and spice as per your taste.
- Bring to the boil, cover, reduce the heat to medium and simmer until the prawns are well cooked.
- Garnish with fresh coriander leaves and serve with hot garlic mash.
Ingredients
- 500 g prawns, shelled and deveined
- Pinch of ground turmeric
- Pinch of chilli powder
- Pinch of ground salt
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 1 ½ tsp ginger and garlic paste
- ½ tsp mustard seeds
- 2 sprigs curry leaves
- 1 tomato, blended smooth
- ¾ water
- Fresh coriander leaves, for serving
- 1 tsp fennel seeds
- ¾ cumin seeds
- 1 ½ tbsp coriander seeds
- 1 sprig curry leaves
- 1 tsp vegetable oil
- 1 tsp chilli powder
- 4 potatoes
- ¼ cup butter
- 100 ml milk
- 2 tbsp garlic, crushed
- 1 tsp sesame seeds