Prawn Potato Thoran
A delicious side-dish for rice..
Prawn Potato Thoran / Chemmeen Urulakizhangu Thoran
Ingredients (Serves 4)
1. Prawns – 12 – 15 medium or large, cut into small pieces
2. Coconut oil – 1 tbsp
Mustard seeds – 3/4 tsp
Dried red chilly – 1, broken
3. Pearl onions – 10 – 12, quartered
Curry leaves – 1 sprig
Ginger – 2 tsp, finely chopped
Garlic – 1 tsp, finely chopped
4. Turmeric powder – 1/2 tsp
5. Potato – 2 small, peeled and thinly sliced (please refer the step pic)
Water – 1/4 cup
6. Grated coconut – 3/4 – 1 cup
7. Fenugreek powder – A pinch
Crushed chilly flakes – 1/2 tsp
Fresh ground black pepper – 1/2 tsp
8. Coconut oil – 1 tsp
9. Salt – To taste
1. Heat coconut oil in a pan at medium heat. Splutter mustard seeds and fry dried red chilly. Add pearl onions, curry leaves, a pinch of salt and stir for 1 – 2 minutes. Next add ginger and garlic. Saute for a few minutes. Add turmeric powder and stir for a minute.
2. Next add potato pieces and 1/4 cup water. Cook for a couple of minutes. Add chopped prawns and mix well. Cook covered for 3 – 4 minutes at medium-low heat. Open the lid and add grated coconut. Mix well. Cook for a minute and add fenugreek powder, crushed chilly flakes and freshly cracked whole black pepper corns. Cook for a minute and switch off. Add a tsp of coconut oil. Cover and set aside for 10 minutes. Serve the yummy prawn potato thoran with rice and other side-dishes.
Potatoes can be replaced with plantain/ vazhakkaya and prawns can be replaced with squid or mixed seafood.
Vazhakkaya Chemmeen Thoran