I wasn’t well the past couple of days so I was forced to stay in bed. Today I feel so much better so it was good to be back in the kitchen, cooking my hubby’s favorite Prawn and Potato Curry and my kids Durban Lamb Curry.
Tasty Prawn and Potato Curry
It is rather strange but I have no idea what happens to my body. At least once a year, since I’ve been diagnosed with Sjogren’s Syndrome, my body is completely drained off all it’s energy.
On those crazy days I literally have to stay in bed until I regain some of my energy. Maybe it’s just my body’s way of telling me I need to slow down and relax. So often we take it for granted that we can just keep going without any rest.
It’s what I have been doing since Lock Down but clearly that isn’t the right thing to do. I thought I was Superwoman but clearly I’m not…haha! Superwoman or not my boys were happy to have me out of bed.
I promise when I stay in bed our home is not the same. It’s as if the light’s gone out. Amazing how moms play such an integral role in the family and so often taken for granted.
At least my hubby had the chance to wait on me whilst I was in bed, something he doesn’t get to do much…Lol!
Cooking the Prawn and Potato Curry
I cooked this curry very simply, in typical Durban fashion. It also took about 30 minutes to cook. Preparation also doesn’t take too long. I think it’s a fairly easy dish to cook and delicious too.
How to serve the curry
Roti is always the go to side for most curries. It’s a definite must to mop up all that delicious sauce in this Prawn and Potato Curry.
However, you can serve it with rice or Naan bread and it’s also great in a bunny chow. It’s exactly how my hubby ate it.
For this Curry I used my own masala, which is a blend of spices. If you don’t have masala you can use some chili powder but you will need to adjust the quantity according to your taste.
I have cooked this curry like you would any South African curry, it’s spicy and a little rustic. I added a little tamarind for a hint of tanginess. You can adjust the amount or leave it out completely if you’re not a fan of tamarind.
If you do try this Prawn and Potato Curry recipe please drop me a comment and leave a star rating, it is always appreciated.
More delicious Recipes to try:
Prawn and Potato Curry
- 350 gram prawns shell on
- 1 tsp ginger/garlic paste
- 1 tbsp masala
- 2 medium potatoes peeled and cut into medium sized cubes
- 4 tbsp vegetable oil
- 2 pieces cinnamon sticks
- 2 bay leaf
- 1 onion finely chopped
- 1 tsp ginger/garlic paste
- 2 roma tomatoes skin removed and blended
- 1 tbsp masala
- 1/2 tsp ground soomph/fennel
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp tamarind
- 1 cup water
- Remove the shells from the prawns. Rub in some coarse salt and rinse well, a few times. Squeeze out all the excess water or use paper towels to pat them as dry as possible. Marinate the prawns with the masala, ginger/garlic paste and salt. Refrigerate the prawns for 30 minutes
- Heat 2 tablespoon oil and fry the prawns, just a few seconds on each side. Do not over fry them. It's ok if undercooked, it will cook further in the sauce
- In the same pot add another 2 tablespoon oil. Add the cinnamon stick and bay leaf. Fry until fragrant. Add the onion and curry leaf and fry until the onion is golden brown
- Add the ginger/garlic paste and fry for a minute. Add the blended tomatoes and cook for 5 minutes. Add the masala, turmeric, garam masala, cumin and fennel. Cook for a further 5 minutes
- Add the potatoes and mix well. Season with salt. Cook for 1 minute and add a cup of water. Depending on altitude you may require less than a cup of water. Allow the curry to simmer until the potatoes are tender. Mix the tamarind in a couple of tablespoons of water and add it to the potaoes. Allow it to cook for a few minutes. Add the cooked prawns once the potatoes are completely cooked. Bring to a quick boil and turn the heat off.
- Garnish with coriander and serve hot
- If you are short on time you can cook your potatoes in the microwave for a few minutes before adding it to the curry
- The amount of water could vary, if you are living on the coast where potatoes tend to cook faster you may require less water. I suggest starting with a half cup of water and adding more if required
- The amount of tamarind I used is not over powering but if you don't like tamarind you can totally leave it out
- My prawns weighed 350gram with the shells on so after they are removed they weighed less
- I fry my prawns in the same pot as I cook the curry because it really does elevate the flavors and adds that extra dimension to a seafood curry
- If you don't have masala add chilli powder, maybe start with a teaspoon and add more as required