How to make Prawn and Potato Rassa - SK Khazana -
The green chutney gives this prawn and potato dish a freshness that is very appealing
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Potatoes (आलू)
Cuisine : Indian, Maharashtrian
Course : Main Course Seafood
For more recipes related to Prawn and Potato Rassa - SK Khazana checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Spicy Masala Prawns Fish Kozhambu Prawn Ghassi Prawn Sukka - SK Khazana
Prawn and Potato Rassa - SK Khazana Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Prawn and Potato Rassa - SK Khazana Recipe
Prawns (medium) shelled, deveined and washed 25-30
Potatoes boiled and peeled 2 medium
Scraped coconut 1/2 cup
Green chilli 1
Garlic cloves 8-10
Onion cut into quarters 1 small
coriander leaves chopped 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Tamarind pulp 1 1/2 tablespoons
Oil 2 tablespoons
Onion finely chopped 1 medium
coriander sprig for garnish
Method
Step 1
Put coconut in a blender jar, add green chilli, 4-5 garlic cloves, onion and coriander leaves, add a little water and blend to a fine paste.
Step 2
In a large bowl, add prawns, turmeric powder, red chilli powder, salt, tamarind pulp and the ground paste. Mix well and set aside for 8-10 minutes.
Step 3
Rinse the blender jar with 1½ cups water and rinse. We will use this water later.
Step 4
Heat oil in an earthen pot, crush remaining garlic cloves and add. saute till they turn golden brown.
Step 5
Meanwhile, cut potatoes boiled and peeled into 1 inch pieces.
Step 6
Add onion to the garlic mixture and sauté till it turns golden brown in colour.
Step 7
Add prawns and potatoes, mix well and sauté on high heat for 3-4 minutes. Add the masala water and mix well. Cook on medium heat for 4-5 minutes. Take the pot off the heat.
Step 8
Transfer the rassa into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
