Potato Prawn Curry

In Bengali cuisine the most popular Prawn dish is probably the 'chingri maachher malaikari' (prawns cooked in thick coconut milk). While I like to make malaikari a lot, nowadays I like to make other variations of prawns that are simple and quick. Here is one that is very simple and easy for beginners. 

Ingredients:
medium to big prawns about 15(I have used head-on ones)
oil 1tbsp
onion (sliced)
coriander powder 1tsp
green chillies 1-2
salt
turmeric powder 1.5 tsp
potato cubed (2 medium potatoes)

Recipe:

• Marinate the prawns with salt and turmeric
• Heat oil in a pan
• Fry the prawns carefully keeping the heads intact. Set them aside
• Add some oil to the the same pan. I like to keep the residue, as it gives a nice smell of the prawns
• After the oil is hot, add the potato cubes. Add some salt and turmeric, fry well on all sides
• Add sliced onion, chillies, salt, turmeric and coriander powder to the potatoes
• Fry it for sometime then cover and let it cook for a few minutes, stirring and sprinkling water from time to prevent potatoes from sticking to pan
• After oil separates from the potatoes, add prawns
• Add 1.5 cup of water, mix and cover. Cook for 2 minutes or until done

Serve with rice.