PRAWN CURRY WITH RIDGE GOURD AND POTATO

Bengalis are fond of prawns that we get in abundance in this island. The other day I got some fresh prawns from the wet market. I wanted to cook a light curry with them using minimal spices. Prawn Malaikari is not an every day affair in the Bengali homes, not at least in our home. Our regular meal includes light non-vegetarian curries, dal and vegetables. This idea of cooking prawns with ridge gourd and potato was instant. I cooked the curry without using ginger paste using a few spice powders. Let us do it. 

INGREDIENTS :

Prawn : 500 gm [ medium sized]

Ridge Gourd : 1

Potato : 1
Cumin Seeds : 1/4spoon
Red Chilli Powder : 1tsp
Fennel Powder : 1/2tsp
Coriander Powder : 1tsp
Cumin Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required

Oil : 2tbsp

METHOD :

Clean, devein and wash the prawns nicely. Rub with salt and turmeric. Keeping the heads is your wish.

Peel off the skin of the ridge gourd and potato. Cut them lengthwise as seen. Wash and rub with some salt and turmeric.

Heat the oil in a wok. Temper with the cumin seeds. Add the marinated prawns discarding the marinade.

Keep stirring for about 3-4 minutes. Add the potato pieces and stir for another 3-4 minutes.

Now add the ridge gourd pieces and stir for 2-3 minutes.

Add the cumin powder, fennel powder, coriander powder, turmeric powder, salt and turmeric. Fold in well and saute for 2 minutes on medium heat.

Add 1 big cup of water. Lower the heat and cover cook for 5 minutes.

Serve hot with piping hot steamed rice.